Ingredients
3 loaves of bread
3 Cups Celery (finely chopped)
1 large Onion (finely chopped)
96 oz. Vegetable Broth
2 Sticks of Butter (unsalted)
1/2 tsp. Savory
1/4 tsp. Ground Nutmeg
1 1/3 tsp. Ground Marjoram
2/3 tsp. Ground Red Pepper Flakes
1/4 tsp. Ground Fennel Seed
4 Tbsp. Rubbed Sage
3 large eggs
Preparation
Toast all of the bread and allow to cool to room temperature. Tear toasted bread into small pieces (approx. 1/2 inch squares, but no need to be precise at all). Place bread pieces into a extra large mixing bowl and set aside. In a large Soup pan, saute finely chopped Onion and Celery using 3 tbsp of the recipe butter. Add remaining butter, Vegetable broth, ground savory, ground nutmeg, ground marjoram, ground fennel seed, and ground red pepper flakes. Mix eggs and pour/stir into bread pieces. Pour Veggie liquid mixture over bread pieces. Add rubbed sage (may use a little more or a little less depending upon your personal taste preference). Stir mixture thoroughly. Pour into (2) 9"x13" pans. Cover with foil. Place into a preheated 350 degree oven for 30 minutes. Remove foil and continue to cook for additional 20 minutes. To reduce fat, you may substitute butter with 2/3 cup grape seed oil or olive oil and may use low-fat bread instead of regular bread.
