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
Tear bread into small pieces and allow to dry completely, set aside in large mixing bowl
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
Pour mirepoix mixture over bread pieces and mix well.
In a small bowl, whisk together chicken stock, eggs, and worchestershire until mixed well. Fold into bread bowl until well combined
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.