Prep Time: 10 minutes

Total Cook Time: 70 minutes

Servings: 2 servings

Ingredients

• 10 oz of sourdough bread
• 1 oz of butter
• ¼ onion, chopped
• 2 celery stalks, chopped
• 1 tsp of garlic granulates
• 1 tsp of rosemary
• 1 tsp of thyme
• 1 cup of chicken stock, with 1 egg beaten inside (to bind everything together)

Directions/Instructions:

1 - Preheat oven to 400F

2 - Tear the bread into chunks and add to a baking tray in a single layer

3 - Toast the bread in a preheated oven for about 30 minutes, or until bread is dried out and golden

4 - While bread is toasting, in a hot pan add butter and start by frying the onions and celery

5 - When the bread is ready, add in the cooked onions and celery and chicken stock with the beaten egg to the baking tray the bread was toasted in

6 - Mix thoroughly so the bread soaks up all the liquid and bake for another 30 minutes

Note - you can substitute the sourdough bread with your favorite gluten free bread for a GF version of this recipe. Substitute the butter with olive oil for a dairy free version.