Ingredients:

  • 1 lb (450 g) Stale Bread Cubes (Sourdough or French loaf, 1-inch cubes)
  • 1 cup (2 sticks) Unsalted Butter, divided
  • 2 large Yellow Onions, finely diced
  • 4 Celery Stalks, finely diced
  • 3 Garlic Cloves, minced
  • 3 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme Leaves
  • 1/2 cup Flat-leaf Parsley, roughly chopped
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 3 to 4 cups Low-sodium Poultry Stock, warmed slightly
  • 2 Large Eggs, lightly beaten

Instructions:

  1. Dry the Bread: Spread the bread cubes on a large sheet pan. Either leave uncovered overnight or toast them in a 300°F (150°C) oven for 20–30 minutes until thoroughly dry but not browned. Transfer the dried bread cubes to your largest mixing bowl.
  2. Develop Flavour Base: Melt 1/2 cup of the unsalted butter in a Dutch oven over medium heat. Add the diced onions and celery and cook slowly for 8–10 minutes until soft and translucent (sweated, not browned).
  3. Add Herbs & Garlic: Stir in the minced garlic, fresh sage, and fresh thyme. Cook for 1 minute until fragrant. Season the mixture generously with the Kosher salt and black pepper.
  4. Combine Solids: Scrape the entire butter/aromatic mixture over the dry bread cubes in the large bowl. Add the chopped parsley. Gently toss to coat the bread evenly.
  5. Moisten and Bind: In a separate medium bowl, whisk the 2 large eggs and 3 cups of the warmed poultry stock together. Pour the liquid mixture slowly over the bread mixture. Use a large spoon or your hands to gently toss and turn the mixture until moist throughout but still holds its shape. Add the remaining stock, if needed, and let the mixture rest for 5–10 minutes to allow full absorption.
  6. Initial Bake (Moisture): Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish. Transfer the prepared stuffing mixture to the baking dish, distributing it evenly without heavy compaction. Cover the dish tightly with aluminium foil and bake for 30 minutes.
  7. Final Bake (Crust): Remove the foil. Melt the remaining 1/2 cup of butter and drizzle it over the top of the stuffing. Return to the oven and bake, uncovered, for another 15–20 minutes, until the top is golden brown and beautifully crisp.
  8. Rest: Allow the Classic Thanksgiving Stuffing to rest for 10 minutes before serving.