Ingredients:

  • 12 cups stale/dried bread cubes (Sourdough or French loaf)
  • 8 Tbsp unsalted butter, divided
  • 1 large yellow onion, finely diced
  • 3 medium celery stalks, finely diced
  • 3 cloves garlic, minced
  • 2 Tbsp fresh sage, chopped
  • 1 Tbsp fresh thyme leaves
  • 1/4 cup fresh parsley, chopped
  • 3-4 cups low-sodium chicken or turkey broth
  • 3 large eggs, lightly beaten
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Ensure bread cubes are completely dry. If using fresh bread, cube and bake on a sheet pan at 250°F (120°C) for 30–45 minutes until dry but not dark brown. Place dried cubes in a large mixing bowl.
  2. Melt half the butter in a large skillet over medium heat. Add onion and celery. Cook gently until softened and translucent (about 8–10 minutes). Do not brown.
  3. Add garlic, sage, and thyme to the skillet. Cook for 1 minute until fragrant. Remove from heat.
  4. Add the remaining butter to the skillet and swirl until melted, incorporating the herbs. Pour the entire aromatic/butter mixture over the bread cubes in the mixing bowl. Toss gently but thoroughly to coat every piece.
  5. In a separate bowl, whisk the eggs, 3 cups of broth, salt, and pepper until just combined.
  6. Pour the egg/broth mixture over the bread. Add parsley. Gently fold the mixture together until all the bread is moistened. Let stand for 15 minutes to fully absorb the liquid. Add more broth, 1/4 cup at a time, if too dry.
  7. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Transfer the stuffing mixture evenly into the prepared dish, lightly packing it down.
  8. Bake for 45–55 minutes. The edges should be nicely browned, and the centre should be set. If the top browns too quickly, loosely tent with foil for the last 15 minutes.
  9. Let stand for 10 minutes before scooping out and serving.