Ingredients:

  • 5 lbs Sourdough or Ciabatta Bread, cut into 1-inch cubes
  • 1 cup Unsalted Butter, divided (1/2 cup for sautéing, 1/2 cup melted for final mixture)
  • 2 large Yellow Onions, finely diced
  • 4 Celery Stalks, finely diced
  • 1/4 cup Fresh Sage Leaves, finely chopped
  • 2 Tbsp Fresh Thyme Leaves, stripped from stems
  • 5 tsp Salt (Kosher or Sea), to taste
  • 1 tsp Black Pepper, freshly ground, to taste
  • 4 cups Low-Sodium Chicken or Turkey Stock, warmed slightly
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Fresh Parsley, flat-leaf, chopped

Instructions:

  1. Dry the Bread: Ensure the bread cubes are completely dry (stale). If not already dry, spread cubes on a baking sheet and bake at 250°F (120°C) for 45 minutes, stirring occasionally. Cool completely.
  2. Butter the Dish: Grease the 9x13 inch baking dish generously with butter or cooking spray.
  3. Melt Butter: In a large pot or Dutch oven, melt 1/2 cup (115g) of unsalted butter over medium heat.
  4. Sauté Mirepoix: Add the diced onions and celery. Cook gently for 8–10 minutes, stirring often, until the vegetables are very tender and translucent but not browned. Season lightly with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  5. Add Herbs: Stir in the chopped fresh sage and thyme. Cook for 1 minute until fragrant. Remove the pot from the heat and allow the mixture to cool slightly.
  6. Combine Solids: Transfer the dried bread cubes to an extra-large mixing bowl. Pour the cooled aromatic/herb mixture over the bread. Gently toss to distribute the vegetables and melted butter evenly.
  7. Prepare Binder: In a separate medium bowl, whisk together the warmed stock, the remaining 1/2 cup (115g) melted butter, the two beaten eggs, the remaining salt, and pepper.
  8. Hydrate Gently: Pour about 3 cups of the liquid mixture over the bread and vegetable mix. Use your hands or a spatula to gently turn and toss the stuffing until all the bread is moistened but not saturated. Add the remaining stock incrementally until the desired moisture level is reached.
  9. Rest and Season: Stir in the fresh parsley. Taste a small, unbaked portion and adjust seasoning (salt/pepper) if necessary. Let the mixture rest in the bowl for 15 minutes to allow the bread to fully absorb the liquid.
  10. Fill the Dish: Transfer the stuffing mixture into the prepared baking dish, gently patting the top smooth. Do not pack it too tightly.
  11. Bake Covered: Cover the dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes.
  12. Uncover and Finish: Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and delightfully crisp. The internal temperature should reach at least 165°F (74°C).
  13. Rest: Allow the dressing to rest for 10–15 minutes after removing it from the oven before serving.