Ingredients:

  • 5 lbs (680 g) Day-old Sourdough or White Bread, cut into 1-inch cubes, dried overnight
  • 1 cup (2 sticks) Unsalted Butter
  • 2 medium Yellow Onions, finely diced
  • 4 large Celery stalks, finely diced
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme leaves
  • 1/4 cup Fresh Parsley, chopped
  • 5 tsp Coarse Kosher Salt
  • 1 tsp freshly ground Black Pepper
  • 3 Large Eggs, lightly beaten
  • 4 cups Low-Sodium Chicken or Turkey Stock, warmed slightly

Instructions:

  1. Cut the Bread: Cube the day-old bread into uniform 1-inch (2.5 cm) pieces. Spread the cubes in a single layer across two large baking sheets. Leave them exposed at room temperature overnight (8–12 hours) or bake them in a low oven (300°F/150°C) for 15 minutes until thoroughly dried out. Transfer all dry bread cubes into an extra-large mixing bowl.
  2. Melt the Butter: In a large pan or Dutch oven, melt the unsalted butter over medium heat.
  3. Sauté Aromatics: Add the diced onions and celery to the butter. Cook gently until the vegetables are translucent and very tender, about 8–10 minutes.
  4. Bloom the Herbs: Stir in the fresh sage, thyme, salt, and pepper. Cook for 1 minute until the herbs become highly fragrant. Pour the entire contents of the pan (butter, vegetables, and herbs) directly over the dried bread cubes and toss gently but thoroughly until the butter mixture coats all the bread.
  5. Add Binder: Whisk the three large, lightly beaten eggs into the warmed stock.
  6. Moisten: Slowly pour 3 cups (710 ml) of the stock/egg mixture over the bread and butter mixture. Reserve the final cup. Gently mix the stuffing until all the liquid is absorbed. If the mixture still looks dry or crumbly, add the remaining stock, a quarter-cup at a time, until the mixture holds together lightly when squeezed.
  7. Season Check and Prepare for Baking: Stir in the fresh chopped parsley. Taste a small, unbaked portion for seasoning and adjust if necessary. Lightly grease the 9x13 inch baking dish. Transfer the stuffing mixture to the dish, packing it gently.
  8. Bake (Covered): Cover the dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes.
  9. Bake (Uncovered): Remove the foil. Increase the oven temperature slightly to 400°F (200°C) and bake for a final 10–15 minutes, or until the top is crisp, golden brown, and delightfully crunchy. Let the stuffing rest for 10 minutes before serving.