Ingredients:

  • 1 lb (approx. 450 g) crusty bread (Sourdough or French loaf), cut into 1-inch (2.5 cm) cubes
  • 2 Tbsp (30 ml) Olive Oil
  • 1 cup (225 g / 2 sticks) Unsalted Butter, divided
  • 2 large Yellow Onions, diced fine
  • 3 cups (approx. 450 g) Celery, diced fine
  • 1 tsp Kosher Salt, plus more for seasoning
  • ½ tsp Freshly Ground Black Pepper
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme leaves, stripped
  • 1 tsp Fresh Rosemary, finely chopped
  • 4 cups (950 ml) Low-Sodium Chicken Stock (or Turkey Stock)
  • 2 large Eggs, lightly whisked
  • 1/4 cup (approx. 30g) Fresh Parsley, chopped
  • 1 Tbsp Unsalted Butter, cut into small cubes (kept cold)

Instructions:

  1. Dry the Bread: Preheat oven to 300°F (150°C). Toss the bread cubes with 2 Tbsp of olive oil and spread in a single layer on a sheet pan.
  2. Toast: Bake for 30–45 minutes, stirring halfway, until the cubes are dried out, lightly golden, and firm. Remove and set aside in a large mixing bowl. Increase oven temperature to 375°F (190°C).
  3. Melt Butter: Melt 1.5 sticks (170g) of the unsalted butter in a large sauté pan or Dutch oven over medium heat.
  4. Sauté Aromatics: Add the diced onions and celery to the butter. Add 1 tsp of salt and pepper. Cook slowly for 12–15 minutes, stirring occasionally, until the vegetables are very soft and translucent.
  5. Add Hard Herbs: Stir in the fresh sage, thyme, and rosemary. Cook for 2 minutes until fragrant. Remove the mixture from the heat.
  6. Combine Wet and Dry: Pour the butter/vegetable mixture directly over the dried bread cubes in the mixing bowl. Toss gently to distribute the butter evenly.
  7. Prepare Binding Liquid: In a separate bowl, whisk together the chicken stock and the lightly beaten eggs until fully combined.
  8. Moisten: Pour the stock mixture over the bread and vegetable mixture. Add the fresh parsley. Fold gently but thoroughly, ensuring every cube is touched by the liquid.
  9. Transfer: Transfer the stuffing mixture into a prepared 9x13 inch baking dish. Dot the top evenly with the remaining 1 Tbsp of cold cubed butter.
  10. Bake (Covered): Cover the dish tightly with foil. Bake at 375°F (190°C) for 30 minutes.
  11. Bake (Uncovered): Remove the foil and continue baking for 15–20 minutes, until the top is golden brown and crispy and the internal temperature is at least 165°F (74°C).
  12. Rest and Serve: Let the stuffing rest for 10 minutes before serving.