Ingredients:

  • 5 pounds (680 grams) stale French bread, sourdough, or white loaf, cut into 1-inch cubes
  • 1/2 cup (115 grams) unsalted butter, divided
  • 1 large (180 grams) yellow onion, finely diced
  • 4 medium (180 grams) celery stalks, finely diced
  • 3 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup chopped flat-leaf parsley
  • 2 large eggs, lightly beaten
  • 2 to 2.5 cups (475–600 ml) low sodium chicken or vegetable stock, warmed
  • 5 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. Cut the bread into 1-inch cubes. Spread them evenly on baking sheets. Leave them exposed to the air for 6–24 hours until truly stale and firm. Alternatively, bake the cubes in a 300°F (150°C) oven for 10–15 minutes until dried out, then cool completely.
  2. Once dry, place all the bread cubes into the large mixing bowl.
  3. Melt 4 tablespoons (55g) of the butter in a large skillet over medium heat.
  4. Add the diced onion and celery to the skillet. Sauté gently for 8–10 minutes until the vegetables are soft and translucent, but not browned.
  5. Stir in the fresh sage and thyme. Cook for 1 minute until fragrant.
  6. Scrape the aromatic mixture (including all the butter) into the bowl with the dried bread cubes. Toss gently to distribute.
  7. In a separate small bowl, whisk together the beaten eggs, 2 cups (475 ml) of the warmed stock, salt, and pepper.
  8. Pour the liquid mixture over the bread and aromatics. Add the chopped parsley.
  9. Use your hands or a large spoon to gently fold and toss the mixture until the liquid is evenly distributed. The bread should be moist but not mushy. If the mixture seems dry, slowly add the remaining 1/2 cup (125 ml) of stock until the desired consistency is reached.
  10. Allow the mixture to sit for 5 minutes so the bread fully absorbs the liquid.
  11. Preheat oven to 375°F (190°C). Lightly grease a 9 x 13 inch (23 x 33 cm) baking dish.
  12. Transfer the stuffing mixture to the prepared baking dish, spreading it evenly. Do not press it down too tightly.
  13. Melt the remaining 4 tablespoons (55g) of butter. Drizzle half of the melted butter over the top of the stuffing. Cover the dish tightly with aluminium foil.
  14. Bake for 30 minutes, covered, to ensure the interior cooks through and stays moist.
  15. Remove the foil. Drizzle the remaining melted butter over the exposed surface.
  16. Return the dish to the oven, uncovered, for an additional 10–20 minutes, or until the top is golden brown and delightfully crispy.
  17. Allow the stuffing to rest for 5 minutes before serving piping hot.