- 1 loaf Sourdough bread
- 1 1/2 c. chicken or vegetable broth
- 1 1/2 sticks butter 3 diced onions
- 3 minced garlic cloves
- 2 diced red peppers
- 3 T minced sage
- 1 tsp thyme
- 1 tsp marjoram
- 2/3 c chopped parsley
Cut sourdough in half inch cubes and leave out overnight to dry. In saucepan over medium heat, melt butter and sauté vegetables approx. 8 minutes or until tender. Add spices and broth. Pour over bread and mix well.
In lightly oiled casserole dish, bake covered for 25 minutes and uncovered for another 25 minutes at 400 degrees. Let stand for five minutes before serving.