Recipe by Adam Pearson and photography by Matt Armendariz
Prep time 15 minutes
Bake time 30 minutes
1 loaf French bread torn into 1-2 inch pieces
10 Tablespoons unsalted butter
2 shallots, sliced
3 stalks celery, diced
1 bunch green onions, sliced thin
1 bunch of Italian parsley, chopped
1 Tablespoon chopped fresh sage
1 Tablespoon chopped fresh thyme
4 cloves garlic, minced
1-2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
3 large eggs
2 cups low sodium chicken broth, divided
1 tablespoon unsalted butter, room temp
Preheat the oven to 375.
Spread the bread pieces out on a Mud Australia Slice Tray. Bake in the oven for about 15 minutes, just to dry out the bread.
Let cool slightly and place into a large mixing bowl.
Melt the butter in a large skillet over medium high heat. Add the shallots and celery, sauté for 5 min. Add the green onions, herbs, garlic, salt, pepper and continue to sauté an additional 5 minutes or until celery is tender.
Pour the herb mixture over the bread.
In a small bowl whisk the eggs and 1 cup of the broth together. Pour over the bread and stir to mix, if it feels too dry you can add additional broth.
Grease the Slice Tray with the room temperature butter and pour in the stuffing mixture. Cover the tray with foil and place into the oven to bake for 30 minutes covered, remove the foil and bake an additional 30 minutes until golden brown.
Remove from the oven and serve warm.