READY IN: 1hr 10minsYIELD: 1 Pan
6tablespoonsunsalted butter, plus more for the baking dish and foil
16cupsItalian bread (cut into 3?4-inch pieces)
4celery ribs, thinly sliced
2jalapeno peppers, chopped(seeds removed for less heat)
1⁄2 cuplager beer
1 1⁄2 cupslow sodium chicken broth
2cupssharp cheddar cheese, grated
Serving Size: 1 (173) g
Servings Per Recipe:8
Calories from Fat 175 g 73 %
Total Fat 19.6 g 30 %
Saturated Fat 11.9 g 59 %
Cholesterol 99.1 mg 33 %
Sodium 227.4 mg 9 %
Total Carbohydrate5.7 g 1 %
Dietary Fiber 1.2 g 4 %
Sugars 2.2 g 8 %
Protein 10.3 g 20 %
Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, celery, jalapeños, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the beer and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
Add the bread, broth, eggs, Cheddar, scallions, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.
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