Herbed Sourdough Stuffing

I know it's been months, but Thanksgiving this year was a small affair at my house.  My dear Mom did the turkey (thank goodness-I really hate dealing with raw meat), but Justin and I did most of the rest of the meal.  We decided to try some new and different recipes just for fun.  My Our Best Bites Savoring the Seasons recipe book has a recipe for herbed sourdough stuffing that I decided to try and it turned out fabulous.  Definitely different that the type of stuffing we usually have. I'll certainly be doing it again though!

1 pound sliced rustic sourdough bread, cut into 1 inch squares
8 tbsp. butter
1 c. diced celery
1 med. onion, diced
5 cloves garlic, finely minced
1 tsp. salt
1/4 tsp. pepper
6 tbsp. minced fresh sage (I didn't use fresh and it was still great)
1 tbsp. minced fresh rosemary or 1 tsp. dried crushed rosemary
1/4 tsp. ground marjoram
2 medium lemons ( you need 1/4 c. juice and 2 tsp. lemon zest)
1/4 c. fresh minced parsley
1 c. chicken broth, more as needed


Preheat oven to 400 degrees.
Spread bread cubes on baking sheet and toast 10-12 minutes until lightly toasted.
Turn oven down to 350 degrees.
Melt butter in skillet, then add celery, onion, garlic, salt, and pepper.  Saute 6-7 min.
Add sage, rosemary, and marjoram and cook another 2-3 min. til everything is tender.
Add lemon zest and juice and parsley to mixture then toss together with bread pieces in a large bowl.
Slowly add chicken broth while tossing.
Place in a 9x13 baking dish and bake for 20 min.  After 20 min. gently toss, then bake another 20 min. until lightly browned on top.  Cover with foil it too brown.