Ingredients:

  • 1 large loaf (approx. 900g / 32 oz) day-old sourdough bread, cut into 1-inch (2.5 cm) cubes.
  • 1 cup (120g) hazelnuts, roughly chopped.
  • 1 cup (225g) unsalted butter, cut into pats, plus extra for greasing.
  • 1 large yellow onion, finely diced.
  • 3 stalks celery, finely diced.
  • 2 medium tart apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and diced.
  • 4 cloves garlic, minced.
  • 1/2 cup (12g) fresh sage leaves, finely chopped.
  • 1/4 cup (6g) fresh flat-leaf parsley, finely chopped.
  • 1 tbsp fresh thyme leaves.
  • 2 tsp Kosher salt.
  • 1/2 tsp freshly ground black pepper.
  • 3 large eggs, lightly beaten.
  • 3 – 3.5 cups (710 – 830 ml) low-sodium chicken stock (warmed).

Instructions:

  1. Dry the Bread: Spread the cubed sourdough onto a baking sheet and let it air-dry for at least 1 hour, or bake at a very low temperature (150°C / 300°F) for 15 minutes until dry and crisp on the outside, but not toasted or coloured. Transfer to your large mixing bowl.
  2. Toast the Nuts: Spread the hazelnuts in a dry pan over medium heat. Toast for 3-5 minutes, shaking occasionally, until fragrant. Add to the mixing bowl with the bread.
  3. Sauté the Base: Melt the butter in the large sauté pan over medium heat. Add the onion and celery and a pinch of salt. Cook gently (sweat) for 8-10 minutes until softened and translucent, but not brown.
  4. Add Final Aromatics: Stir in the diced apples, minced garlic, chopped sage, thyme, salt, and pepper. Cook for 5 minutes until the apples are slightly tender-crisp. Remove from heat and stir in the parsley.
  5. Moisten the Bread: Pour the entire contents of the sauté pan (butter, vegetables, and herbs) over the bread and nut mixture in the large bowl. Use a large spoon to gently toss, ensuring every piece of bread is coated in the butter mixture.
  6. Bind the Dressing: Pour the beaten eggs over the mixture and toss lightly.
  7. Add Stock Gradually: Slowly add 3 cups of the warm chicken stock, tossing gently after each addition. Stop adding stock when the mixture is thoroughly moistened but still holds its shape when gently squeezed. (It should look wet, but not soggy or swimming in liquid.)
  8. Prepare for Baking: Grease the 9x13 inch baking dish generously with butter. Transfer the dressing mixture into the dish and spread it evenly without compacting it too much.
  9. Bake (Covered): Preheat oven to 190°C (375°F). Cover the dish tightly with foil and bake for 35 minutes. (This traps the moisture, ensuring the interior cooks through and remains soft.)
  10. Bake (Uncovered): Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown, crusty, and crisp.
  11. Rest and Serve: Let the dressing rest for 10-15 minutes outside the oven before serving. This allows the internal heat to redistribute and firms up the structure.