Ingredients:

  • 1 large loaf (approximately 2.5 lbs / 1.2 kg) rustic sourdough bread, cut into 1-inch cubes
  • 2 tbsp (30 ml) extra virgin olive oil
  • 1 cup (225 g) unsalted butter, divided
  • 2 large yellow onions, diced finely (about 2 cups / 300 g)
  • 4 stalks celery, diced finely (about 1.5 cups / 180 g)
  • 4 cloves garlic, minced
  • 1/4 cup (15 g) fresh sage leaves, chopped
  • 2 tbsp (7 g) fresh thyme leaves, removed from stems
  • 1 tbsp (3 g) fresh rosemary, finely chopped
  • 2 tsp Kosher salt, or to taste (divided)
  • 1 tsp freshly ground black pepper
  • 3 large eggs, lightly beaten
  • 3–4 cups (710 ml – 950 ml) low-sodium chicken or turkey stock

Instructions:

  1. Cube the sourdough loaf into roughly 1-inch cubes. Distribute them evenly on two large baking trays.
  2. Dry the Bread (Crucial Step): Leave the cubes out at room temperature overnight, or bake them in a 300°F (150°C) oven for 20–30 minutes, tossing halfway, until they are completely dried out and lightly golden. Toss the dry bread with 2 tbsp of olive oil and 1/2 tsp salt. Set aside in the large mixing bowl.
  3. Melt 1 stick (113g) of the unsalted butter in a large skillet over medium heat until foamy.
  4. Sauté Aromatics: Add the diced onions and celery. Cook gently for 8–10 minutes, stirring occasionally, until softened and translucent, but not browned. Season with 1 tsp salt and 1/2 tsp pepper.
  5. Add Herbs and Garlic: Stir in the fresh sage, thyme, rosemary, and minced garlic. Cook for only 1 minute until fragrant. Remove the skillet from the heat.
  6. Transfer: Scrape the entire vegetable and herb mixture into the bowl with the dried sourdough cubes. Toss gently to distribute the butter and vegetables evenly.
  7. Prepare the Liquid: In a separate medium bowl, whisk together the eggs, 3 cups of the stock, the remaining 1/2 tsp salt, and 1/2 tsp pepper.
  8. Moisten: Pour the liquid evenly over the bread and vegetable mixture. Use a wooden spoon or clean hands to gently fold the mixture until everything is coated. Do not compress or smash the bread.
  9. Rest and Absorb: Let the mixture rest in the bowl for 15 minutes. Check consistency; if the stuffing feels very dry, add the remaining 1 cup of stock, a half-cup at a time, until it is moist but not swimming.
  10. Preheat the oven to 375°F (190°C). Lightly grease the 9x13-inch baking dish.
  11. Fill and Dot: Transfer the stuffing mixture to the prepared dish, smoothing the top lightly. Cut the remaining 1 stick (113g) of butter into small pieces and dot them over the surface of the stuffing.
  12. Bake Covered: Cover the dish tightly with aluminium foil and bake for 30 minutes. (This traps the steam and ensures the inside is cooked through and moist.)
  13. Bake Uncovered: Remove the foil and continue baking for 15–20 minutes, or until the top is deeply golden brown and crunchy, and the internal temperature registers 165°F (74°C).
  14. Rest: Allow the Sourdough Stuffing to rest for 10 minutes outside the oven before serving.