Ingredients:

  • 1 lb (450 g) Sturdy Bread Cubes (1-inch), stale or dried (Sourdough, French baguette, or rustic white loaf)
  • 6 Tbsp (85 g) Unsalted Butter, divided (4 Tbsp for sautéing, 2 Tbsp for dotting)
  • 1 Tbsp (15 ml) Olive Oil
  • 1 1/2 medium (Approx 250 g) Yellow Onions, finely diced
  • 4 medium (Approx 150 g) Celery Stalks, finely diced
  • 3 large Garlic Cloves, minced
  • 3 Tbsp (45 ml) Fresh Sage, finely chopped
  • 1 Tbsp (15 ml) Fresh Thyme Leaves
  • 1/4 cup (60 ml) Fresh Parsley, chopped
  • 1 1/2 tsp Kosher Salt, to taste
  • 1/2 tsp Freshly Ground Black Pepper, to taste
  • 3 cups (710 ml) Chicken or Vegetable Stock (low sodium), warmed slightly
  • 2 Large Eggs, lightly beaten

Instructions:

  1. Dry the Bread: Cube the bread 24 hours in advance and leave it uncovered on a baking sheet at room temperature to dry out. Alternatively, spread cubes on a baking sheet and toast in a 300°F (150°C) oven for 10–15 minutes until dry and crunchy, but not browned. Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Place all dried bread cubes into the large mixing bowl.
  2. Melt Butter and Sauté Aromatics: In the large skillet, melt 4 Tbsp (55 g) of butter along with the 1 Tbsp of olive oil over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are very soft and translucent.
  3. Add Herbs and Garlic: Stir in the fresh sage, thyme, salt, and pepper. Cook for 1 minute until fragrant. Add the minced garlic and cook for a final 30 seconds (do not let the garlic burn).
  4. Transfer: Pour the entire aromatic mixture (vegetables and all the rendered butter/oil) over the dried bread cubes in the large bowl. Toss gently to coat.
  5. Moisten and Bind: Whisk the 2 large eggs into the warmed stock until fully combined. Pour 2 cups (475 ml) of the stock mixture over the bread and aromatics. Gently toss using your hands or a spatula.
  6. Check Consistency: Gradually add the remaining 1 cup of stock only if needed. The bread should be hydrated and yielding when squeezed, but there should be no visible liquid pooling at the bottom of the bowl. Stir in the chopped fresh parsley. Taste and adjust seasoning as needed.
  7. Bake (Covered): Transfer the stuffing mixture to the prepared baking dish. Spread evenly, but do not compress it. Cover the dish tightly with foil. Bake at 375°F (190°C) for 25 minutes.
  8. Bake (Uncovered): Remove the foil. Dot the remaining 2 Tbsp of cold butter evenly across the surface. Return to the oven and bake uncovered for an additional 15–20 minutes, or until the top is gorgeously golden brown and crispy.
  9. Rest and Serve: Allow the stuffing to rest for 10–15 minutes before serving.