Ingredients: Makes 8 servings
7 ounces sourdough bread, cut into ½-inch cubes
1 tablespoon butter
4 ounces diced apples
4 ounces chopped onion
2 ounces chopped celery
1 tablespoon chopped sage
1/8 teaspoon ground black pepper
3 tablespoons chopped parsley
1/2 cup chicken broth
1 egg, beaten
Directions:
- Preheat oven to 375 degrees F. Prepare sheet pan and a square casserole dish with cooking spray.
- Spread bread cubes onto prepared sheet pan in even layer. Baked until toasted, about 15 minutes.
- In a large sauté pan over medium-high heat, melt butter. Add apple, onion, celery, sage, and pepper. Sauté until tender.
- In a small bowl, whisk together chicken broth and egg.
- In a large bowl, combine toasted bread, apple mixture, and parsley. Pour egg mixture over top. Transfer to prepared casserole dish. Bake until lightly browned, about 20 minutes.
Serving Size:
1/2 cup
Nutritional Information:
Per serving: 95 calories, 2 g fat, 1 g saturated fat, 15 mg cholesterol, 190 mg sodium, 16 g carbohydrates, 3 g sugar, 1 g fiber, 3.5 g protein
Recipe Source:
Recipe provided by FLIK Hospitality Group 
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