Time: 30 minutes
Makes: 8 servings
4 tablespoons (½ stick) butter
1 small onion
Salt and pepper
1 loaf rustic bread or cornbread (about 1 pound)
4 celery stalks
3 sprigs fresh sage
2 cups chicken or vegetable stock
1. Turn the broiler to high; put the rack 6 inches from the heat. Put 4 tablespoons butter in a large ovenproof skillet over medium heat. Trim, peel, and chop the onion.
2. When the butter foams, add the onion and a sprinkle of salt and pepper. Cook, stirring occasionally until the onion softens, 3 to 5 minutes. Tear the bread into chunks and pulse it into coarse crumbs in a food processor or cut it into small cubes by hand (or crumble the cornbread). You’ll end up with 8 to 10 cups. Trim and chop the celery.
3. When the onion is soft, add the bread, sprinkle with salt and pepper, and toss gently to coat the bread in the butter.
4. Add the celery and cook, stirring occasionally until the bread begins to color and the celery softens, 3 to 5 minutes. Strip the sage leaves from 3 sprigs and chop.
5. Stir the sage into the skillet along with 2 cups stock; toss gently to coat the bread in the stock, pressing the bread into the skillet as it softens. Transfer the skillet to the broiler and cook, watching to make sure it doesn’t burn, until the top is golden and crisp, 2 to 5 minutes. Serve hot or warm.
— Recipe from How to Cook Everything Fast