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1 loaf dry sliced sourdough
3/4 cup unsalted butter
3 celery stalks sliced thin
1/2 yellow onion diced fine
5 garlic cloves minced
1-2 tbsp Buttery Steakhouse Seasoning depending on salt and seasoning preference
1 can (14.5oz) chicken stock
2 large eggs
1 tsp worchestershire
Step 1
Tear bread into small pieces and allow to dry completely, set aside in large mixing bowl
Step 2
Melt butter in large saute pan, add onions, celery, Buttery Steakhouse, and cook until soft, about 8 min. Add garlic and cook another 2-3 min
Step 3
Pour mirepoix mixture over bread pieces and mix well.
Step 4
In a small bowl, whisk together chicken stock, eggs, and worchestershire until mixed well. Fold into bread bowl until well combined
Step 5
Pour bread bowl mix into a greased 13x9x2 baking pan and bake uncovered for 45 minutes or until top is crispy and internal temp is 160 degrees.
Smoky mesquite with sea salt & pepper
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