Ingredients:

  • 1 large loaf (approx. 1.5 kg / 3.3 lb) rustic sourdough or pain de mie, cut into 1-inch (2.5 cm) cubes
  • 4 tbsp (55g) unsalted butter, melted (for toasting bread)
  • 8 tbsp (115g / 1 stick) unsalted butter (for sautéing)
  • 2 cups (300g) yellow onion, finely diced
  • 1 ½ cups (225g) celery, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp (30g) fresh sage, finely chopped (packed)
  • 1 tbsp (15g) fresh thyme leaves
  • 1 tsp (5g) fresh rosemary, finely chopped
  • 1 small Granny Smith apple, peeled, cored, and finely diced (optional)
  • 2 large eggs, lightly beaten
  • 3 ½ – 4 cups (850 ml – 1 litre) low-sodium chicken or turkey stock (warm)
  • 1 tsp (5g) Kosher salt
  • ½ tsp (2g) freshly ground black pepper
  • Pinch of freshly grated nutmeg

Instructions:

  1. Dry the Bread: Cut the bread into 1-inch cubes. Spread in an even layer on large baking sheets. Allow to air-dry overnight, or bake in a 250°F (120°C) oven for 20 minutes until dry and crisp, but not browned.
  2. Light Toast (Recommended): Toss the dried bread cubes with 4 tbsp melted butter and a pinch of salt. Toast lightly in a 350°F (175°C) oven for 8–10 minutes to set the structure. Transfer immediately to the extra-large mixing bowl.
  3. Sauté Aromatics: Melt the remaining 8 tbsp butter in a skillet over medium heat. Add the diced onion and celery. Sauté gently for 8–10 minutes until softened and translucent, ensuring they do not brown.
  4. Infuse Herbs: Add the minced garlic, sage, thyme, rosemary, and apple (if using). Cook for 1 minute until fragrant. Stir in the salt, pepper, and nutmeg. Remove the mixture from the heat and allow to cool slightly (about 5 minutes).
  5. Combine Wet and Dry: Pour the butter-vegetable mixture over the dried bread cubes in the large bowl. Toss gently to coat. In a separate bowl, whisk the beaten eggs into 3 ½ cups of the warm stock.
  6. Moisten: Pour the liquid mixture over the bread and vegetable mixture. Toss very gently—you want the bread to absorb the liquid but not break down. Check the moisture: if it feels slightly dry, add the remaining ½ cup stock, a quarter cup at a time. The mixture should be very moist but hold its shape loosely. Let the mixture sit for 10 minutes to fully absorb the liquid.
  7. Bake (Covered): Transfer the stuffing mixture to a prepared 9x13 inch baking dish. Cover tightly with foil. Bake in a preheated 375°F (190°C) oven for 30 minutes. (This traps steam for a moist interior.)
  8. Brown (Uncovered): Remove the foil. Bake for another 10–15 minutes until the top is golden brown and crisp. The internal temperature should reach at least 165°F (74°C).
  9. Rest and Serve: Allow the stuffing to rest for 10 minutes before serving. This allows the internal moisture to redistribute.