Ingredients:

  • 5 lbs (680 g) Sourdough Bread, day-old, cut into 1-inch cubes
  • 1/2 cup (115 g) Unsalted Butter, divided
  • 1 large Yellow Onion, finely diced
  • 4 medium Celery Stalks, finely diced
  • 3 large Garlic Cloves, minced
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme Leaves
  • 1 tsp Fresh Rosemary, finely chopped
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 cups (710 ml) Low-Sodium Chicken or Turkey Stock, warmed slightly
  • 2 Large Eggs, lightly beaten

Instructions:

  1. Cut the bread: Slice the sourdough loaf into roughly 1-inch cubes.
  2. Dry the bread: Spread the cubes in a single layer on a large baking sheet. Bake in a preheated oven at 300°F (150°C) for 45–60 minutes, tossing halfway through, until the cubes are completely dry and feel firm. Remove and set aside. (Alternatively, air dry overnight.)
  3. Melt the butter: In a large skillet, melt 1/4 cup (55 g) of unsalted butter over medium heat until foaming.
  4. Sauté the Mirepoix: Add the diced onion and celery to the skillet. Cook gently for 8–10 minutes, stirring occasionally, until softened and translucent, but not browned.
  5. Bloom the herbs: Add the minced garlic, chopped fresh sage, thyme, and rosemary. Sauté for 1 minute until fragrant. Season well with salt and pepper.
  6. Transfer: Remove the skillet from heat and transfer the vegetable mixture to the large mixing bowl containing the dried bread cubes. Toss lightly to distribute the flavor.
  7. Create the binder: In a separate bowl, whisk together the warmed stock and the lightly beaten eggs.
  8. Combine and rest: Pour the liquid mixture over the bread and vegetable mixture. Gently fold the mixture until all the bread is moistened. Do not press or overmix. Let the mixture rest for 5–10 minutes to allow the sourdough to absorb the liquid.
  9. Prepare the dish: Generously grease the 9x13 inch baking dish with the remaining 1/4 cup (55 g) of butter (melted).
  10. Fill the dish: Lightly spoon the stuffing mixture into the prepared dish. Avoid packing it down.
  11. Initial Bake (Covered): Cover the dish tightly with foil. Bake in a preheated 375°F (190°C) oven for 30 minutes. This steaming ensures the stuffing cooks evenly internally.
  12. Final Bake (Uncovered): Remove the foil and bake for another 15–20 minutes, or until the top is golden brown and crisp, and the internal temperature reaches 165°F (74°C).
  13. Rest: Remove from the oven and let rest for 10 minutes before serving.