Ingredients

1 small loaf country-style bread (about 1 lb.), cut into 1⁄2-inch pieces (about 10 cups)
3 Tbsp. olive oil
2 medium onions, chopped
2 large carrots, cut into 1⁄4-inch pieces
2 stalks celery, cut into 1⁄4-inch pieces
3 cups lower-sodium chicken broth
1 cup fresh flat-leaf parsley, chopped
2 tsp. fresh thyme leaves
2 large eggs, beaten
Kosher salt
pepper

Directions

Heat oven to 375°F. Grease 3-quart casserole dish. Place bread on rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to large bowl.

Meanwhile, heat oil in 12-inch skillet on medium. Add onions, 1 teaspoon salt and 1⁄2 teaspoon pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden, 6 to 8 minutes

Add carrots and celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add broth and heat to a boil. Stir in parsley and thyme.

Transfer vegetable mixture to bowl with bread; toss to combine. Fold in beaten eggs. Transfer to prepared baking dish, cover with foil and bake 10 minutes. Remove foil and bake until golden brown, 15 to 20 minutes.