Preheat oven to 300 degrees. Spread bread cubes in large rimmed baking pan. Bake for 20 to 22 minutes or until crisp, stirring halfway through. Remove from oven; cool. Transfer to a large bowl; set aside.
Recipe
Author
Hy-Vee Seasons
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Description
This fusion-style dish combines the flavor of sourdough bread with the tanginess of Korean kimchi for a nontraditional holiday dressing.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 24-oz.) Hy-Vee Bakery unsliced sourdough bread loaf, cut into ¾-in. cubes | ||
| 1 (14-oz.) jar mild kimchi (Korea marinated cabbage), divided | ||
| ½ c. Hy-Vee unsalted butter, cut up | ||
| 1 small white onion, chopped | ||
| 1 c. ½-in. chopped celery | ||
| 1 tsp. kosher salt | ||
| ⅓ c. chopped Italian parsley, plus additional for garnish | ||
| 2 Hy-Vee large eggs | ||
| 1 ½ c. Hy-Vee 33% less sodium chicken broth |
Things To Grab
- Large rimmed baking pan
- Wooden or silicone spoon
- Large bowl
- 3-qt. or 13x9-in. baking dish
- Hy-Vee vegetable oil cooking spray
- Fine-mesh sieve
- 2 medium bowls
- Large nonstick skillet
- Whisk
- Foil
- Instant-read thermometer
Directions
Increase oven temperature to 350 degrees. Spray a 3-qt. or 13x9-in. baking dish with cooking spray; set aside. Drain kimchi in a fine-mesh sieve set over a medium bowl; set kimchi and marinade aside.
Melt butter in a large nonstick skillet over medium heat. Add onion, celery, kimchi and salt. Cook for 3 to 4 minutes or until softened, stirring occasionally. Remove from heat; stir in ⅓ cup parsley; set aside.
Add onion mixture to bread cubes in large bowl; toss to combine. Whisk together eggs, broth and reserved kimchi marinade in a medium bowl. Drizzle egg mixture over bread mixture; gently tossing to combine. Transfer to prepared baking dish; cover with foil.
Bake for 30 minutes. Uncover and bake for 20 to 25 minutes more or until mixture reaches 165 degrees and top is slightly toasted. Garnish with additional parsley, if desired.