- 3 tablespoons butter
- 1 small white onion, diced fine
- 2 ribs of celery strings removed , chopped
- couple of pinches sea salt
- 8 cups Croutons Scented with Garlic, Rosemary and Black Pepper (Recipe folows).
- 3 large eggs, lightly beaten
- 3 cups vegetable or chicken stock
- 1 loaf crusty bread, about 8 cups cut or torn into ¾ inch
- A pinch or two of fine sea salt
Time: 1 hour
Make the stuffing
- Preheat the oven to 400°F. Butter a 9’ x 13” baking dish.
- Put the croutons in a large bowl.
- Soften the onion and celery in the butter over medium heat. Sprinkle a pinch of salt over the vegetables.
- Add them to the croutons. Add the eggs and stir to combine. Add the stock in two additions. Stir until the first is absorbed before adding the second. Stir until the second addition is absorbed. Transfer to the baking dish. Bake on the center rack 25-30 minutes until golden brown.
Make the croutons
This recipe for croutons is from two- star Michelin Chef Massimo Bottura. Whole wheat, spelt, and rye breads all make delicious croutons. Use to garnish soups and salads, as a stuffing base or crumble over a gratin or casserole.
- PREPARE CROUTONS.
- Cut day-old bread into 1-inch cubes or break off irregular pieces for a rustic look. Warm a large skillet with Artigianale olive oil. Toss in cubes and begin to toast on low heat.
- Drizzle with Essenziale Garlic oil. Mix well and continue to toast. Once absorbed repeat the process using Rosemary and Black Pepper oils. When well browned toss with crushed sea salt and rosemary.
- Preheat the oven to 375 °
- Position the rack in the center of the oven. Line a sheet pan with parchment or foil. Blend the oils in a mixing bowl. Use a pastry brush to paint the croutons on all sides.
- Toast in the oven until golden.