Ingredients:

  • 700 g (1.5 lbs) / 10–12 cups Cubed Day-Old Rustic White Bread (Sourdough or French Boule, crusts left on)
  • 120 ml (½ cup) Unsalted Butter, melted (plus extra for greasing)
  • 115 g (4 oz) / 8 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced (approx. 200 g / 7 oz)
  • 3 sticks Celery, finely diced (approx. 180 g / 6 oz)
  • 4 cloves Garlic, minced
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme leaves
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 large Eggs, lightly beaten
  • 700–800 ml (3 to 3¼ cups) Low-Sodium Chicken or Turkey Stock, heated

Instructions:

  1. Dry the Bread: Cube the bread into rough 1-inch (2.5 cm) pieces. Spread evenly on a large baking sheet and leave uncovered overnight, or bake in a 135°C (275°F) oven for 15 minutes until fully dry but not browned. Toss the dried bread cubes in the 120 ml (½ cup) of melted butter in a very large mixing bowl. Set aside.
  2. Sauté Aromatics: Melt the remaining 115 g (8 Tbsp) butter in a skillet over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes until softened and translucent, but not brown.
  3. Infuse Herbs: Add the minced garlic, chopped sage, and thyme to the pan. Sauté for 1–2 minutes until fragrant. Season generously with the salt and pepper. Remove the skillet from the heat and allow the mixture to cool for 5 minutes.
  4. Combine Solids and Binder: Pour the sautéed aromatic mixture over the buttered bread cubes. Toss gently to distribute evenly. Whisk the two lightly beaten eggs into the hot stock.
  5. Moisten: Pour 700 ml (3 cups) of the egg-stock mixture over the bread. Gently fold the dressing until the liquid is mostly absorbed. The mixture should feel saturated but not dripping; add the remaining 1/4 cup stock only if necessary.
  6. Transfer and Prep for Bake: Grease a 9x13 inch baking dish. Scoop the dressing into the dish, packing lightly (do not compress tightly). Preheat the oven to 190°C (375°F). If making ahead, cover and refrigerate for up to 24 hours; bring to room temperature for 30 minutes before baking.
  7. Bake: Cover the baking dish tightly with foil. Bake for 30 minutes. Remove the foil and increase the heat to 200°C (400°F). Bake for another 15–20 minutes, or until the top is deeply golden brown and crispy and the internal temperature reaches at least 74°C (165°F).
  8. Serve: Let the dressing rest for 10 minutes before scooping and serving alongside gravy and cranberry sauce.