Ingredients:

  • 1 large loaf (approx. 500g) sturdy, day-old bread (white sandwich, sourdough, or French), diced into 1-inch cubes
  • 1 cup (225g) unsalted butter, divided (1 stick plus 4 tablespoons)
  • 2 cups (approx. 300g) yellow onion, finely diced
  • 2 cups (approx. 300g) celery stalks, finely diced
  • 1 Tbsp (15ml) olive oil
  • 4 Tbsp (60ml) fresh sage, chopped
  • 2 Tbsp (30ml) fresh thyme leaves
  • 1 Tbsp (15ml) Kosher salt
  • 1 tsp (5ml) freshly ground black pepper
  • 4 large eggs, lightly beaten
  • 4–5 cups (960ml – 1.2 L) low-sodium chicken stock, warmed

Instructions:

  1. Prepare the bread: Dice the bread into uniform 1-inch cubes. Spread cubes evenly onto a large baking sheet and allow to dry completely (either 12–24 hours uncovered on the counter or 20–30 minutes in a 250°F/120°C oven until crunchy).
  2. In a large skillet or Dutch oven, melt 1 stick (115g) of the butter with 1 Tbsp of olive oil over medium heat. Add the diced onion and celery. Cook slowly for 10–12 minutes, stirring occasionally, until the vegetables are very soft and translucent.
  3. Stir in the fresh sage, fresh thyme, Kosher salt, and black pepper. Cook for 1 minute until fragrant. Remove the skillet from the heat.
  4. In an extra-large mixing bowl, combine the dried bread cubes with the hot aromatic butter and vegetable mixture. Toss gently until the bread is evenly coated.
  5. Drizzle the lightly beaten eggs over the mixture and toss again. Gradually add the warm chicken stock, starting with 4 cups. Stop adding liquid when the bread cubes are thoroughly moistened and softening, but still hold their shape (no liquid should pool at the bottom of the bowl).
  6. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with the remaining 4 Tbsp of unsalted butter. Transfer the stuffing mixture to the dish, packing lightly.
  7. Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 10–15 minutes, or until the top is golden brown and crispy.
  8. Remove the stuffing from the oven and allow it to rest for 10 minutes before serving.