Ingredients:

  • 1 lb (450 g) Crusty Sourdough or French Loaf, cut into 1-inch (2.5 cm) cubes, dried
  • 1 stick (8 Tbsp / 113 g) Unsalted Butter, divided
  • 1 large Yellow Onion (200 g), finely diced
  • 3 stalks Celery (150 g), finely diced
  • 2 Tbsp Fresh Sage Leaves, roughly chopped
  • 1 Tbsp Fresh Thyme Leaves, removed from stems
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 Large Egg, lightly whisked
  • 2–2.5 cups (475–600 ml) Low-Sodium Chicken or Turkey Stock, warmed
  • ¼ cup Fresh Parsley, chopped

Instructions:

  1. Cut the bread into uniform 1-inch (2.5 cm) cubes. Spread them in a single layer on two baking sheets. Leave them out at room temperature for 12–24 hours until truly stale and firm, or bake the cubes in a 300°F (150°C) oven for 15–20 minutes until dried out and lightly toasted.
  2. Melt 6 tablespoons of butter (reserve the remaining 2 Tbsp) in a large skillet over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are completely soft and translucent.
  3. Stir in the chopped fresh sage, thyme, salt, and pepper. Cook for 1 minute until the herbs are fragrant. Remove the skillet from heat.
  4. Preheat your oven to 375°F (190°C).
  5. Transfer the dried bread cubes into a very large mixing bowl. Add the herb and vegetable mixture from the skillet, ensuring it is evenly dispersed. Add the chopped fresh parsley.
  6. Whisk the warm stock into the lightly beaten egg.
  7. Gradually pour the stock-and-egg mixture over the bread cubes, stirring gently with a spatula. Do not over-mix or mash. Stop when the stuffing is moist but no free liquid sits at the bottom of the bowl.
  8. Lightly grease a 9 x 13 inch (23 x 33 cm) baking dish. Transfer the stuffing mixture to the dish and spread evenly.
  9. Dot the top of the stuffing with the remaining 2 tablespoons of butter, sliced into small pieces. This ensures a golden, crispy crust.
  10. Cover the dish tightly with foil. Bake for 25 minutes.
  11. Remove the foil and bake for another 15–20 minutes, until the top is deeply golden brown and crispy.
  12. Let the stuffing rest for 10 minutes before serving. This allows the internal heat to distribute and the mixture to firm up slightly.