Ingredients
- 1 loaf of bread cubed and dried in oven low heat
- 5 cups chicken stock
- 1 C diced onions
- 1 cup diced celery
- 1/2 lb cut up bacon
- 1 cube butter melted
- 1/2 tsp pepper
- 1/2 tsp salt
- 2 tbsp ground or rubbed sage
- 1 tbsp brown sugar
- 2 cloves garlic chopped or( 1/2 tsp garlic powder, see item 7)
- 2 eggs beaten
Steps
- Place dried bread in large bowl and set aside
- Warm chicken stock, add eggs, butter, pepper, salt, sage and sugar. Stir well and set aside.
- Cook bacon, pour off excess grease add onions and celery, sauté until softened
- Pour bacon mixture over bread and mix, avoid breaking bread chunks.
- Add stock mixture in small amounts while "fluffing". Add stock until bread is fully coated (bread does not need to be fully softened)I like to "fluff" using two large forks or spoons to turn the mixture bringing the mixture ingredients up from the bottom. Amount of stock will vary depending on the type of bread.Lighter breads less stock, coarser breads more moisture..
- Place mixture in a greased pan or casserole dish. Cover tightly with aluminum foil. Bake for 20-30 minutes at 350° until bread is fully softened. Then uncover and bake additional few minutes until browned on top.
- If using chopped garlic, add with celery and onions, if using powdered add to stock.