recipes

Ingredients

• 1 (1-lb.) sourdough bread loaf, cut into 3/4-in. cubes (about 9 cups)
• 4 ounces pumpernickel bread, cubed (about 2 cups)
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 cups finely chopped yellow onion
• 1 cup finely chopped celery
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 6 garlic cloves, finely chopped
• 3 cups unsalted chicken stock or bone broth
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• Cooking spray Directions