Ingredients:

  • 1 large loaf (approx. 900g / 2 lb) sourdough bread, cut into 1-inch cubes
  • 2 Tbsp (30 ml) extra virgin olive oil
  • Pinch of Kosher salt
  • 1 cup (225g / 8 oz) unsalted butter (plus extra for greasing the dish)
  • 2 large yellow onions, finely diced
  • 4 ribs celery, finely diced
  • 2 Gala or Honeycrisp apples, peeled, cored, and diced into small cubes
  • 4 cloves garlic, minced
  • 2 Tbsp fresh sage, finely chopped
  • 1 Tbsp fresh thyme leaves
  • 1/2 cup (120 ml) dry white wine (e.g., unoaked Chardonnay or Pinot Grigio)
  • 1 tsp Kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 2 1/2 to 3 cups (600–720 ml) low-sodium chicken or vegetable stock (warmed)

Instructions:

  1. Cube and Dry: Cut the sourdough loaf into 1-inch cubes. Spread them evenly on two large sheet pans. Toss the cubes lightly with olive oil and salt. Bake in a 300°F (150°C) oven for 15–20 minutes, stirring halfway, until completely dry and lightly golden. Transfer all dry bread cubes to a large mixing bowl.
  2. Brown the Butter: Melt the 1 cup of butter in a Dutch oven over medium heat. Continue heating, stirring frequently, until the butter foams, subsides, and brown specks form at the bottom, emitting a rich, nutty aroma (approx. 5–8 minutes). Immediately pour the butter solids and liquids into a small heatproof bowl, reserving about 2 Tbsp residual butter in the Dutch oven.
  3. Sauté Aromatics: Add the diced onion and celery to the residual brown butter in the Dutch oven. Cook over medium heat for 8–10 minutes until soft and translucent. Stir in the apples, garlic, fresh sage, and thyme. Cook for another 3 minutes until the apples soften slightly. Season well with salt and pepper.
  4. Deglaze and Cool: Pour in the white wine and scrape up any browned bits (fond) from the bottom of the pot. Cook until the liquid is almost completely evaporated (1–2 minutes). Transfer the sautéed aromatic mixture into the bowl with the dry bread cubes.
  5. Preheat & Combine Wet Ingredients: Preheat the oven to 375°F (190°C). Generously grease the 9x13 inch baking dish. In a separate bowl, whisk the lightly beaten eggs with 1/2 cup of the warm chicken stock.
  6. Mix the Base: Pour the reserved warm brown butter over the bread and aromatics mixture and toss gently to coat. Pour the egg/stock mixture over the bread. Gradually add the remaining warm stock, tossing lightly after each addition, until the bread is thoroughly moistened but not soaking wet. Let the mixture rest for 5 minutes.
  7. Bake (Covered): Transfer the stuffing mixture into the prepared baking dish, gently packing it down. Cover the dish tightly with foil and bake for 25 minutes.
  8. Bake (Uncovered) and Rest: Remove the foil and bake for an additional 20–25 minutes until the top is golden brown and crisp, and the internal temperature reaches 165°F (74°C). Let the stuffing rest for 10 minutes before serving.