Makes 5 – 7 servings
2 tablespoons olive oil
5 cups day old whole wheat bread
1 small onion chopped
3 stalks celery, diced celery
¼ cup chopped flat-leaf parsley
1 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 teaspoons kosher salt
A pinch of black pepper
1 ½ cups low-sodium chicken broth
2 large eggs
Leave bread out, uncovered for a day or Preheat oven to 250°F. Butter a 13x9x2″ baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool.
Add oil to a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes.
Put torn bread, celery and onions in a large bowl.
Stem and chop herbs. Add herbs, salt, and pepper to bowl with bread.
Stir broth and eggs in a small bowl. Add to bread mixture and stir gently until thoroughly combined.
Preheat oven to 350°F. Transfer to prepared dish, cover with foil, and bake for about 40 minutes. Uncover and cook till top is brown and crispy, 10-15 min.