A clean eating approach to Thanksgiving! 


Serves 12 (serving size: 1/2 cup)


  • 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


1. Preheat oven to 350°F

2. Arrange bread cubes in a single layer on a baking sheet; bake at 350°F for 10 minutes or until toasted, stirring once after 5 minutes. Place bread cubes in a large bowl.

3. Heat 1 tablespoon butter and oil in a large nonstick skillet over medium-high. Add onion and celery; sauté 5 minutes. Stir in sage, thyme, rosemary, and garlic; cook 5 minutes. Add herb mixture to bread.

4. Melt remaining 2 tablespoons butter in skillet. Combine butter, stock, 1 tablespoon parsley, 1 tablespoon chives, pepper, and eggs in a bowl. Add to bread mixture; toss gently to combine. Spoon bread mixture into a 2-quart baking dish coated with cooking spray. Bake at 350°F for 40 minutes or until browned. Sprinkle with remaining 1 tablespoon parsley, remaining 1 tablespoon chives, and celery leaves, if using.