Ingredients:

  • 1 lb sourdough bread, cut into 1-inch cubes and staled overnight
  • 1/2 cup unsalted butter
  • 1 lb cremini mushrooms, sliced thin
  • 2 large leeks, white and light green parts only, sliced
  • 3 stalks celery, diced
  • 2 Granny Smith apples, cored and diced
  • 2.75 cups low-sodium vegetable stock
  • 1/4 cup fresh sage, finely chopped
  • 2 tbsp fresh thyme leaves
  • 1/2 cup fresh parsley, chopped
  • 2 large eggs, beaten
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place your 1 lb sourdough cubes in a massive bowl. In your large skillet, melt 2 tbsp of the butter over medium high heat until it begins to sizzle. Add the 1 lb cremini mushrooms in a single layer. Note: Don't crowd the pan; do this in two batches if necessary to get a deep brown color. Cook for 8 minutes until the edges are golden and they've shrunk significantly.
  2. Remove the mushrooms and add the remaining butter to the skillet. Toss in the sliced leeks, 3 stalks celery, and 2 diced apples. Sauté for 10 minutes until the leeks are translucent and velvety. You aren't looking to brown these; you just want them soft and fragrant.
  3. Stir in the 1/4 cup sage and 2 tbsp thyme leaves. Let them cook for just 60 seconds. You’ll know it’s ready when the aroma of the herbs fills the kitchen and the butter turns a slight green gold hue.
  4. Pour the hot vegetable and butter mixture over the bread cubes. Add the seared mushrooms back in along with the 1/2 cup chopped parsley. Toss gently with a large wooden spoon or your hands. Note: Be careful not to break the bread cubes; you want them to keep their shape.
  5. In a separate jug, whisk the 2.75 cups vegetable stock with the 2 beaten eggs, 1 tsp salt, and 1/2 tsp pepper. Ensure the eggs are fully integrated into the stock so you don't end up with scrambled egg patches in your dressing.
  6. Slowly drizzle the stock mixture over the bread. Toss as you go. Let the mixture sit for 5 minutes. Note: The bread should be moist but not sitting in a pool of liquid. If it feels bone dry, add 1/4 cup more stock.
  7. Grease your 9x13 baking dish with a little extra butter. Transfer the mixture into the dish. Do not pack it down tightly; keep it airy so the heat can circulate between the cubes.
  8. Cover the dish tightly with foil. Bake at 350°F (180°C) for 30 minutes. This steams the bread and ensures the center is cooked through and the eggs have set.
  9. Remove the foil. Bake for another 30 minutes until the top is deeply bronzed and the bread tips shatter when touched. This contrast between the soft interior and the crunchy top is what makes this recipe legendary.
  10. Remove from the oven and let it sit for 15 minutes before serving. Note: This allows the starch to firm up so you can scoop out clean portions rather than a loose pile of bread.