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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 loaf about 8 c firm white bread cut into 3/4 cubes |
1/4 c butter |
2 ribs celery chopped |
3 carrots chopped |
1 large onion chopped |
1 green pepper chopped |
2 cloves garlic minced |
1/4 c white wine |
1 t dried sage |
1 t dried thyme |
1 t dried marjoram |
1 t salt |
1/4 t pepper |
1 3/4 c chicken broth |
1/4 c chopped parsley |
Directions:
1. Preheat oven to 375* F. Arrange bread cubes in single layer on baking sheet.
2. Bake, turning occasionally, 10 - 12 minutes or until lightly toasted; set aside. In skillet melt butter over medium heat. Add next 5 ingredients. Cook, stirring occasionally until vegetables soften, about 12 minutes. Stir in next 6 ingredients; cook until liquid reduces slightly, about 3 minutes. Transfer mixture to bowl. Stir in bread cubes, broth and parsley. Bake in 3 qt casserole or muffin tins for 20 to 30 minutes.
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