Ingredients:

  • 5 lb (680 g) Day-Old Sourdough Bread, cubed into 1-inch pieces
  • 8 Tbsp (1 stick) Unsalted Butter, divided
  • 2 large Yellow Onions, finely diced
  • 4 large Celery Stalks, finely diced
  • 4 Tbsp Fresh Sage, finely chopped
  • 2 Tbsp Fresh Thyme Leaves
  • 1 cup (115 g) Pecans, roughly chopped
  • 5 tsp Kosher Salt, plus more to taste
  • 1 tsp Black Pepper, freshly ground
  • 3 cups (710 ml) Chicken or Turkey Stock, low sodium, warmed slightly
  • 2 Large Eggs, lightly beaten

Instructions:

  1. Cube the sourdough loaf into 1-inch pieces and spread on a large baking sheet. Dry the cubes overnight, or bake them in a 300°F (150°C) oven for 10–15 minutes until completely dry and slightly golden. Transfer the dried bread to a very large mixing bowl.
  2. Melt 6 tablespoons of butter in a large skillet over medium heat until foamy. Add the diced onion and celery and sauté gently for 8–10 minutes until soft and translucent, but not browned.
  3. Add the fresh sage, thyme, salt, and pepper to the skillet. Cook for 1 minute until the herbs become highly fragrant (blooming). Stir in the chopped pecans and toast gently for 2 minutes until aromatic. Remove the mixture from the heat.
  4. Pour the aromatic vegetable and pecan mixture over the dried bread cubes in the mixing bowl. Toss gently to ensure the fat and herbs coat all the bread.
  5. Whisk the eggs into the warmed stock. Pour 2.5 cups of the stock mixture over the bread and aromatics. Toss gently using a spatula. The bread should be fully absorbed but still hold its shape. Add the remaining stock if necessary. Taste a small piece and adjust salt and pepper.
  6. Generously grease a 9x13 inch baking dish. Transfer the stuffing mixture to the dish, spreading evenly without packing it down too tightly.
  7. Melt the remaining 2 tablespoons of butter and drizzle evenly over the top of the stuffing.
  8. Cover the baking dish tightly with aluminium foil. Bake in a preheated 375°F (190°C) oven for 25 minutes.
  9. Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and crunchy. The internal temperature should register 165°F (74°C).
  10. Allow the stuffing to rest for 10 minutes outside the oven before scooping and serving.