It’s guaranteed to bring on the nostalgia of Thanksgivings past; probably reminiscent of your grandma’s house, just like mine, while also being delicious and surprisingly easy to assemble.
Servings 8 people
Medium sized Saute Pan
- 1 bag White Bread cut in 1 cm squares
- 3 large White Onions
- 3 Celery Stalks
- 1 Sprig Thyme
- 1/2 cup Butter
- 2 1/2 tsp Ground Sage
- 1 1/2 tsp Ground Savoury
- 2 tsp Salt
- 1 tsp Black Pepper
- 1/2 cup Chicken Broth
- 1/2 cup Dry White Wine
Preheat oven to 350 degrees celsius.
Slice bread into 1 cm squares- you should have 10 cups of bread cut into squares. Spread bread out on a baking sheet in one layer. Bake for 10 minutes or until lightly toasted. Place in large bowl.
Meanwhile, finely chop onion and celery. Melt butter in large pan and add onions, celery,sage, savoury, salt and pepper. Sweat for 10 minutes.
Transfer onion mixture to bread bowl. Add wine,broth and combine.
Set aside 3 cups of the mixture for the chicken breasts. Place the remaining mixture in a greased baking dish and cover with foil. Bake at 350 degrees celsius for 25 minutes.