Ingredients:

  • 1 large loaf (approx. 1.1 lb) Rustic or Sourdough Bread, cubed (must be stale/dried out)
  • 1 stick (8 Tbsp) Unsalted Butter, divided (6 Tbsp for cooking, 2 Tbsp for topping)
  • 1 medium Yellow Onion, finely diced
  • 4 ribs Celery, finely diced
  • 2 cloves Garlic, minced
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme leaves
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Large Eggs, lightly beaten
  • 3 to 4 cups Low-Sodium Chicken or Vegetable Stock, warm

Instructions:

  1. Prepare the Bread: Slice the stale bread into 1-inch (2.5 cm) cubes. Spread them out on a large baking sheet. Dry the cubes by either leaving them exposed on the counter for 12–24 hours until thoroughly dry, or bake in a 300°F (150°C) oven for 15–20 minutes, stirring occasionally, until dry.
  2. Sauté the Aromatics: Melt 6 tablespoons of butter in a large frying pan over medium heat. Add the diced onion and celery. Sauté gently for 8–10 minutes until the vegetables are very soft and translucent. Stir in the minced garlic, chopped fresh sage, and thyme. Cook for 1 minute until fragrant. Remove the pan from the heat and season generously with salt and pepper.
  3. Combine and Moisten: Scrape the entire butter and vegetable mixture into the large mixing bowl containing the dried bread cubes. Toss gently. Pour the lightly beaten eggs over the mixture and toss again. Gradually pour 3 to 4 cups of warm stock over the bread mixture, tossing continually. Stop adding stock when the cubes are moist throughout, but not swimming in liquid. Let the mixture rest for 5 minutes to fully absorb the liquid.
  4. Bake the Stuffing: Grease a 9x13 inch baking dish with the remaining 2 tablespoons of butter (or use them to dot the top). Gently spoon the stuffing mixture into the prepared dish; do not pack it down tightly. Cover the dish tightly with foil and bake in a preheated 375°F (190°C) oven for 30 minutes.
  5. Crisp the Top: Remove the foil, and continue baking for 15–20 minutes until the top is golden brown, crispy, and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.