Ingredients:

  • 5 lbs (700 g) Stale White Bread (or Sourdough/Brioche), cut into 1-inch cubes
  • 1 Tbsp (15 mL) Olive Oil or Melted Unsalted Butter
  • 6 Tbsp (90 g) Unsalted Butter, plus extra for greasing the dish
  • 1 large Yellow Onion, finely diced (about 1 cup / 150 g)
  • 4 ribs Celery, finely diced (about 1 cup / 150 g)
  • 2 cloves Garlic, minced
  • 1 tsp (5 mL) Kosher Salt
  • ½ tsp (2.5 mL) Freshly Ground Black Pepper
  • 2 Tbsp (30 mL) Fresh Sage, finely chopped (or 1 Tbsp dried rubbed sage)
  • 1 Tbsp (15 mL) Fresh Thyme Leaves (or 1 tsp dried thyme)
  • ¼ cup (35 g) Fresh Parsley, chopped
  • 3 cups (710 mL) Low-Sodium Chicken or Turkey Stock, warmed
  • 1 large Egg, lightly beaten

Instructions:

  1. Prepare and Toast the Bread: Slice or tear the bread into uniform 1-inch cubes. If using fresh bread, lightly toss cubes with 1 Tbsp of oil or butter and bake at 300°F (150°C) for 15–20 minutes, stirring halfway, until dry and crusty. Transfer the dried bread cubes to the largest mixing bowl.
  2. Sauté Aromatics: Melt 6 Tbsp of unsalted butter in a large skillet over medium heat. Add the diced onion and celery and cook for 8–10 minutes until softened and translucent. Stir in the minced garlic, salt, pepper, chopped sage, and thyme. Cook for 1 minute until fragrant. Scrape this entire skillet mixture (butter, vegetables, and herbs) over the toasted bread cubes and toss gently to coat the bread.
  3. Mix and Moisten: In a separate medium bowl, whisk together the warmed chicken/turkey stock and the lightly beaten egg. Pour this liquid mixture over the bread mixture. Add the fresh parsley now. Use a spatula or your hands to toss the ingredients gently until all the bread is moistened, but be careful not to over-mix or mash the bread pieces.
  4. Bake Covered: Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter and spoon the stuffing mixture into it, keeping it slightly loose. Cover the dish tightly with foil and bake for 25 minutes.
  5. Finish and Serve: Remove the foil and continue baking for another 10–15 minutes, until the top is golden brown and delightfully crispy, and the internal temperature reaches 165°F (74°C). Let the stuffing rest for 10 minutes before serving.