Ingredients:

  • 25 lbs Day-old Sourdough or White Sandwich Bread, cut into 3/4-inch cubes
  • 8 oz Unsalted Butter, divided (6 oz for sautéing, 2 oz for topping)
  • 1 large Yellow Onion, finely diced
  • 3 Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 1/4 cup Fresh Sage, chopped finely
  • 2 Tbsp Fresh Thyme Leaves
  • 1/4 cup Fresh Flat-Leaf Parsley, chopped
  • 3 cups Hot Chicken or Turkey Stock (Low Sodium)
  • 2 Large Eggs, lightly whisked
  • 1 Tbsp Kosher or Sea Salt, or to taste
  • 1 tsp Freshly Ground Black Pepper, or to taste

Instructions:

  1. Cube the Bread: Cut the day-old bread into uniform 3/4-inch (2 cm) cubes. Uniformity ensures even absorption.
  2. Dry the Bread: Spread the bread cubes in a single layer on a large, rimmed baking sheet. Leave out overnight (6–8 hours) until completely dry and hard, or bake in an oven preheated to 300°F (150°C) for 15 minutes, tossing halfway, until crunchy but not browned. Transfer the dried bread cubes to the largest mixing bowl you have.
  3. Melt Butter: Melt 6 oz (170g) of the unsalted butter in a heavy-bottomed skillet over medium heat until foamy.
  4. Softening the Mirepoix: Add the diced onion and celery to the skillet. Cook slowly, stirring occasionally, until the vegetables are very soft and translucent (about 8–10 minutes). Do not allow them to brown.
  5. Add Garlic and Herbs: Stir in the minced garlic, chopped fresh sage, and thyme leaves. Cook for only 1 minute until the herbs are highly fragrant.
  6. Seasoning: Season the vegetable mixture generously with salt and pepper, remembering this needs to season the entire stuffing batch.
  7. Combine Components: Pour the hot aromatic mixture (including all the butter) and the chopped parsley over the dried bread cubes in the large bowl. Toss gently to coat.
  8. Prepare the Liquid: Whisk the two large eggs into the hot chicken or turkey stock. (The hot stock helps the eggs integrate without curdling).
  9. Moisture Calibration: Pour the stock-and-egg mixture evenly over the bread and aromatics.
  10. Toss Gently: Use a spatula to gently fold and toss the mixture until just moistened. Let the mixture rest for 5 minutes, allowing the bread to absorb the liquid.
  11. Fill Casserole: Transfer the stuffing mixture to a lightly greased 9x13 inch baking dish. Do not pack it down too tightly, as loose packing promotes better texture.
  12. Prep for Crisping: Dot the top surface of the stuffing evenly with the remaining 2 oz (55g) of cold unsalted butter.
  13. Bake: Bake in a preheated oven at 375°F (190°C) for 35–45 minutes, until the interior is set and the top is deeply golden brown and crispy.
  14. Rest and Serve: Remove from the oven and let rest for 10 minutes before serving. This allows the stuffing to set properly.