Recipe courtesy of Gaby Dalkin from “What’s Gaby Cooking”
1 loaf sourdough bread with crust, cut into 1-inch cubes (roughly 8 cups)
10 tablespoons butter
2 shallots, finely sliced
2 celery stalks, finely chopped
2 bunches green onions, thinly sliced
3/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
3 large garlic cloves, minced
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
2 cups chicken broth, divided
6 ounces coarsely grated Parmesan cheese
Preheat oven to 375 F. On large, rimmed baking sheet, spread ripped or cubed bread. Bake until bread is dry, about 15 minutes. Cool. Leave oven on.
In heavy skillet over medium heat, melt butter. Add shallots and celery; saute 5-6 minutes. Add green onions, parsley, oregano, sage, thyme, garlic, salt and pepper; saute until celery is tender, 6-8 minutes.
Generously grease large skillet or ceramic baking dish. Place bread cubes in large bowl. Add warm vegetable mixture; toss to combine.
In medium bowl, whisk eggs and 3/4 cup broth. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
Add 1/2-3/4 cup broth to stuffing if dry. Transfer to skillet or ceramic baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes. Serve in baking vessel or transfer to serving platter.