INGREDIENTS
12
Rhodes dinner rolls, baked & cut into 1" pieces
3/4 cup
salted butter
1
large onion (about 2.5 cups), chopped
4
stalks celery (about 1.5 cups), chopped
1/2 cup
chopped parsley
2 tbsp
fresh sage, chopped
1 tbsp
rosemary, chopped
1 tbsp
fresh thyme, chopped
2 tsp
salt
1 tsp
pepper
1 1/2 cups
chicken (or vegetable) stock
2
eggs