4Stalks of celery - cut into tiny pencil eraser size pieces
3clovesgarlic - chopped
1 ½tspkosher salt
1tspblack ground pepper
2-2 ½cupschicken brothstock
9Cupscubedsmall cubes - about 1 inch sourdough bread toasted
⅓Cupmelted unsalted sweet cream butter
3large eggs - lightly beaten
2ozham or turkey pieces - pencil eraser sized.
3boiled eggs - cut into slices.
1Tbschopped fresh parsley
Preheat the oven to 375. Use cooking spray to prepare an 11x7 baking dish (9x12 will work too) Heat the olive oil and 2 Tbs of butter in a large iron or non stick skillet over medium heat till butter melts. Add the celery to the oil and cook until soft - about 5 minutes. Add the garlic and cook for another 1 minute - until you can smell the garlic. Add the thyme, salt pepper and ½ cup of the broth and cook one more minute while stirring.
In a large bowl, combine the heated broth mix you just made with the bread cubes. Add in the additional melted butter, eggs, remaining 1 ½ cups broth and stir using your hands. Doesn’t really work good to use a spoon or a spatula. Fold in the pieces of meat (if any). Gently fold in the boiled egg slices and try to keep the slices as complete as possible.
Spoon the mixture into the prepared 11x7 dish (9x12 will work). Let stand for 15 minutes. Bake for 40-45 minutes until golden brown. Allow to cool slightly and garnish with parsley.
If you like yours a little more wet then add more stock.