5 cups cubed bread (I used a rustic baguette)
2 Tablespoons Pluck
2 Tablespoons ghee
1 cup diced celery
1 yellow onion, diced
1 teaspoon salt
1 Tablespoon minced garlic
1 cup broth (I used chicken broth but you can use any type you prefer)
1 stick butter, rough chopped
Chopped parsley and more Pluck, as garnish
Preheat the oven to 375 degrees F.
In a large bowl, mix the bread, 1 tablespoon melted ghee and 1 tablespoon of Pluck together until well incorporated. Place on a baking sheet and bake the bread until slightly brown and dry/crisp. About 12 minutes. Toss midway to dry throughout.
In a pan that is oven safe, saute the onions on the stovetop in 1 tablespoon of ghee until the onion is translucent. Add the celery, the salt, the garlic and cook another 2-3 minutes or until soft.
Fold the toasted bread into the onion mixture, add the broth, butter and 1 tablespoon of Pluck. Add a lid to the pan and place into the oven and bake for 20 minutes. Remove the lid and continue baking for another 8-10 minutes or until the stuffing has a crispy top.
Garnish with parsley and Pluck prior to serving.