Ingredients:

  • 10 cups (2.4 L) 1-inch cubes day-old sourdough, French baguette, or crusty white bread
  • 1 cup (225 g) Unsalted Butter, divided
  • 1 large (200 g) Yellow Onion, finely diced
  • 4 stalks (200 g) Celery, finely diced
  • 2 Tbsp (30 ml) Fresh Sage, finely chopped
  • 1 Tbsp (15 ml) Fresh Thyme Leaves
  • 2 tsp (10 g) Kosher Salt
  • 1 tsp (5 g) Black Pepper, freshly ground
  • 4 cups (950 ml) Low-Sodium Chicken or Turkey Stock
  • 3 Large Eggs, lightly whisked
  • 1/4 cup (60 ml) Fresh Flat-Leaf Parsley, chopped

Instructions:

  1. Cube the bread 1 inch thick. Spread cubes evenly on two baking sheets and dry them out using the passive (overnight) or active (bake at 300°F/150°C for 10–15 minutes) method until very dry. This is crucial for preventing a soggy dressing.
  2. Melt 3/4 cup (170 g) of the unsalted butter in a large skillet over medium heat.
  3. Add the diced onion and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are translucent and very soft (not browned).
  4. Stir in the chopped fresh sage, thyme, salt, and pepper. Cook for 2 minutes until the sage is wonderfully fragrant. Remove the skillet from the heat.
  5. Transfer the dried bread cubes into the large mixing bowl. Pour the entire aromatic butter-vegetable mixture over the bread. Gently toss until the bread is coated.
  6. In a separate medium bowl, whisk together the stock and the lightly beaten eggs.
  7. Pour the stock-egg mixture over the bread cubes gradually. Gently fold the mixture until the liquid is evenly absorbed. Stop mixing once the bread is moistened; do not mash or compress it.
  8. Transfer the dressing mixture into the prepared 9x13 inch baking dish. Do not pack it down tightly; keep it slightly loose for an airy texture.
  9. Cover the dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes. This ensures the center cooks thoroughly.
  10. Remove the foil, melt the remaining 1/4 cup (55 g) butter, and drizzle it over the top of the dressing. Return the dish to the oven and bake for another 20–25 minutes, until the top is deeply golden brown and crisp (internal temperature should register 165°F/74°C).
  11. Allow the dressing to rest for 10 minutes outside of the oven before serving.
  12. Garnish: Sprinkle liberally with the chopped fresh parsley just before bringing it to the table.