Ingredients:

  • 5 lbs (680 g) Day-old Sourdough or French Bread, crusts included (cut into 1-inch / 2.5 cm cubes)
  • 2 Tbsp (30 ml) Olive Oil
  • 8 Tbsp (113 g or 1 stick) Unsalted Butter
  • 1 Large Yellow Onion (approx. 250 g), finely diced
  • 4 Celery Stalks (approx. 150 g), finely diced
  • 8 oz (225 g) Cremini or Mixed Wild Mushrooms, wiped clean and sliced
  • 3 Large Cloves Garlic, minced
  • 3 Tbsp Fresh Sage, finely chopped (packed)
  • 1 tsp Fresh Thyme Leaves, stripped from stem
  • 3 Cups (710 ml) Low-Sodium Chicken or Turkey Stock (warmed)
  • 2 Large Eggs, lightly beaten
  • 5 tsp Kosher Salt
  • 5 tsp Freshly Ground Black Pepper

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 large baking sheet.
  2. Toast: Bake for 15–20 minutes, stirring halfway through, until the cubes are dry on the outside but still slightly soft in the centre. Move the dried bread cubes into your largest mixing bowl.
  3. Melt Butter: Melt the 8 Tbsp of unsalted butter in the large sauté pan over medium heat.
  4. Cook Mushrooms: Add the sliced mushrooms to the hot pan first. Sauté, stirring occasionally, for 5–7 minutes until they release their liquid and start to brown nicely.
  5. Add Mirepoix: Add the diced onion and celery. Reduce heat to medium-low and cook gently for 8–10 minutes until the vegetables are soft and translucent, but not browned.
  6. Introduce Aromatics: Stir in the minced garlic, chopped sage, and thyme leaves. Cook for 1 minute until fragrant. Season with 1 tsp of salt and all the pepper, then remove the pan from the heat.
  7. Combine Solids: Pour the entire contents of the sauté pan (butter, vegetables, and herbs) over the dried bread cubes in the mixing bowl. Toss gently but thoroughly until the bread is evenly coated.
  8. Prepare Wet Binder: Whisk the two lightly beaten eggs into the warmed stock along with the remaining 0.5 tsp of salt.
  9. Add Liquid: Pour two cups of the stock mixture evenly over the bread. Gently toss the stuffing and let it sit for 5 minutes to absorb the liquid.
  10. Check Moisture: Check the consistency. The stuffing should be uniformly moist. Add the remaining 1 cup of stock only if needed (depending on the dryness of your bread). Do not over-mix or compact.
  11. Prep and Bake: Transfer the mixture into the prepared 9x13 inch baking dish. Cover tightly with foil.
  12. Initial Bake: Bake at 375°F / 190°C for 30 minutes.
  13. Finish: Remove the foil and bake for another 15–20 minutes until the top is deeply golden brown and crisp, and the internal temperature reaches 165°F (74°C).
  14. Rest: Let the stuffing rest for 10 minutes before serving.