24 oz. hearty white sandwich bread, cubed
1 sticks unsalted butter, softened
1 onions, finely chopped
2 ribs celery, finely chopped
1/4cup parsley, finely chopped
2 cloves garlic, minced
2 tsp. dried sage
2 tsp. dried thyme
1 tsp. salt
1 tsp. pepper
3 cups chicken or vegetable stock
In a large fry or saute pan on the stove over medium heat, melt 4 tbsp. butter - then add onion and celery and cook for roughly five minutes until soft. Stir in parsley, garlic, sage, thyme, salt and apper and cook for another minute. Transfer mixture to a bowl and refrigerate until cool. Combine remaining 12 tbsp. butter with vegetable and set aside OR shape into log by placing into plastic wrap and then foil and twisting the ends - you can freeze for up to two months.
Heat stock and herb butter together - add bread and stir until liquid is absorbed. Lightly push down on the bread and cover, then remove from heat and let stand for ten minutes. Remove cover, stir and place lid back on again and let stand for five more minutes. Serve.