Serves: 4-6
Prep time: 10 minutes
Cook time: 1:30
2 tablespoons unsalted butter
½ pound day-old white bread, cut into 1/2-inch cubes
1 large yellow onion, diced
2 celery stalks, diced
2 tablespoons RawSpiceBar Back for Seconds Poultry Blend
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
1 cup low-sodium chicken broth
2 large eggs
- Preheat the oven to 250°F.
- Arrange the cubed bread on a baking sheet. Toast the bread, stirring occasionally, for 45 minutes, until nice and dry. You can do this step the day before and leave the bread at room temperature.
- Increase the oven to 350°F. Grease an 8x8-inch baking dish with cooking spray.
- Melt the butter in a large skillet over medium-high heat. When melted, add the onions, celery, and a pinch of salt and pepper. Saute until the vegetables are softened, about 10 minutes. Add the Back for Seconds Blend and stir to combine. Turn off the heat.
