Recipe via Rhodes Baking Blog
1 Loaf of Bread or 12 Dinner Rolls, cut into 1 inch pieces (about 10 cups) and baked
3/4 cup butter
2 1/2 cups chopped onion
1 1/2 cups chopped celery
1/2 cup chopped parsley
2 tablespoons chopped fresh sage
1 tablespoon crushed lavender
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons salt
1 teaspoon pepper
1 1/2 cups chicken broth
Arrange bread cubes on baking sheets. Bake at 250F about 60 minutes. Remove from oven and let cool.
Melt butter in skillet and add onions and celery and saute until soft, about 10 minutes. In a large bowl, toss sauted vegetables with bread cubes. Add parsley, sage, rosemary, thyme, salt and pepper and toss again.
In a small bowl, whisk together chicken broth and eggs. Add to the bread cube mixture and toss until well combined. Place in a sprayed 9x13 inch baking pan and cover with foil.
Bake at 350°F 30 minutes. Remove foil and bake another 20 minutes or until crispy on top.