Ingredients
- 1 loaf (1 pound) sourdough bread
- 1/2 stick (1/4 cup) butter
- 1 cup diced onions
- 1 cup diced celery
- 2 cups chicken broth
- 1 teaspoon rubbed sage
- 1 teaspoon herb de provence
- 4 oz dried apricots, diced
- 1 cup toasted pecan halves, chopped
- 1 egg, beaten
- salt and fresh ground black pepper to taste
Instructions
Step 1
Rip off the sourdough bread. Put it on a baking plate, cook in an oven at 275F for 20-30 minutes or until crisp.
Step 2
Add 1/2 stick (1/4 cup) butter in a saute pan over med-low heat. When the butter has been melted, add 1 cup diced onions and 1 cup diced celery. Add 1tbsp salt, 1 teaspoon rubbed sage and 1 teaspoon herb de provence. Cook for 10 minutes.
Step 3
Dice up 4 oz dried apricots, and put them in the saute pan with the onion and celery mixture. Turn off the heat. Let sit.
Step 4
Put the baked bread in a bowl, add 1 cup toasted pecan halves, the onion and celery mixture, and some salt and pepper. Mix well. Add 2 cups chicken broth, Mix well. Add 1 beaten egg. Mix well.
Step 5
Transfer the whole mixture in a baking plate. Don't pat it down. Bake in an oven at 350F for 30-35 minutes.
