Ingredients:

  • 5 lbs Rustic Bread (Sourdough or Ciabatta), cut into 1-inch cubes
  • 1 cup (2 sticks) Unsalted Butter, divided
  • 1 large Yellow Onion, finely diced
  • 4 large Celery Stalks, finely diced
  • 3 medium Garlic Cloves, minced
  • 3 tbsp Fresh Sage, finely chopped
  • 1 tbsp Fresh Thyme Leaves
  • 1 tsp Fresh Rosemary, finely chopped (optional)
  • 5 tsp Salt (Kosher or Sea), to taste
  • 5 tsp Black Pepper (Freshly ground), to taste
  • 2 Large Eggs, lightly beaten
  • 4 cups Low-Sodium Chicken or Turkey Stock, warmed slightly
  • 2 tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Prepare the Bread: Cube the bread into 1-inch pieces. If not already stale, spread cubes onto a baking sheet and bake at 300°F (150°C) for 10–15 minutes until dried out but not browned. Set aside in the large mixing bowl.
  2. Melt the Butter: In the large skillet, melt 6 tablespoons (85g) of the unsalted butter over medium heat.
  3. Sauté Aromatics: Add the diced onion and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are very tender and translucent but not browned. Season lightly with 1/2 teaspoon of salt.
  4. Add Herbs and Garlic: Stir in the fresh sage, thyme, rosemary, and minced garlic. Cook for 1 minute until fragrant. Remove from heat.
  5. Make the Binder: In a separate bowl, whisk together the two eggs and the warmed stock. Season the liquid heavily with the remaining salt and pepper.
  6. Combine Wet and Dry: Pour the sautéed aromatic mixture, including all the butter, over the dry bread cubes in the large bowl. Toss gently to coat.
  7. Hydrate the Bread: Pour the stock and egg mixture over the coated bread cubes. Gently fold the mixture together using a rubber spatula. Ensure all bread is moistened, and let the mixture sit for 10 minutes to absorb the liquid fully.
  8. Preheat and Prepare: Preheat the oven to 375°F (190°C). Grease the 9x13-inch baking dish with 1 tablespoon of the remaining butter.
  9. Load the Dish: Transfer the stuffing mixture to the prepared baking dish. Do not pack it down tightly; keep it light for better texture.
  10. Initial Bake (Covered): Dot the remaining 1 tablespoon of butter over the surface of the stuffing. Cover the dish tightly with aluminium foil. Bake for 25 minutes.
  11. Final Bake (Uncovered): Remove the foil. Bake for another 15–20 minutes, or until the top is deeply golden brown and crisp, and the internal temperature reaches 165°F (74°C).
  12. Rest and Serve: Allow the stuffing to rest for 10 minutes before serving. Garnish with chopped fresh parsley.