Ingredients:

  • 1 standard loaf stale French Bread or Sourdough (about 12 cups cubed)
  • 1 cup (2 sticks) Unsalted Butter, divided
  • 1 large Yellow Onion, finely chopped
  • 4 stalks Celery, finely chopped
  • 1/4 cup Fresh Sage, chopped
  • 1 tablespoon Fresh Thyme leaves
  • 3 Large Eggs, lightly whisked
  • 4 cups Low-Sodium Chicken or Turkey Stock, plus up to 1/2 cup extra, warmed
  • 1 1/2 teaspoons Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Fresh Parsley, chopped (optional)

Instructions:

  1. Prepare the Bread: Cube the bread into rough 1-inch (2.5 cm) pieces. If the bread is not completely stale, spread the cubes on a baking sheet and toast lightly in a 300°F (150°C) oven for 10–15 minutes until dried out but not browned. Set aside in the extra-large mixing bowl.
  2. Sauté the Aromatics: Melt 1/2 cup (115g) of the unsalted butter in a large skillet over medium heat. Add the chopped onion and celery. Sauté gently for 8–10 minutes until the vegetables are soft and translucent.
  3. Add Herbs: Stir in the fresh sage and thyme, salt, and pepper. Cook for 1 minute until fragrant. Remove the skillet from the heat.
  4. Create the Binder: In a separate medium bowl, whisk the 3 large eggs and the 4 cups of warm stock together. This mixture is your liquid binder.
  5. Combine Components: Pour the butter/aromatic mixture over the stale bread cubes in the large bowl. Toss gently to coat.
  6. Introduce the Liquid: Pour the stock and egg mixture slowly and evenly over the bread and aromatics.
  7. Rest and Check Hydration: Using a light touch, gently fold the ingredients together until the liquid is mostly incorporated. Let the mixture sit for 20–30 minutes to allow the bread to fully absorb the liquid. The mixture should be very moist, but there should be no standing liquid at the bottom. If it seems dry, add up to 1/2 cup more warm stock.
  8. Transfer and Prep for Baking: Lightly grease a 9x13 inch baking dish. Gently scoop the dressing mixture into the dish, spreading it evenly but without packing it down too tightly. (Note: The dressing can be covered and refrigerated at this stage for up to 24 hours.)
  9. Add Final Fat: Melt the remaining 1/2 cup (115g) of butter and drizzle it evenly over the top surface of the dressing.
  10. Bake (Covered): Cover the dish tightly with foil and bake in a preheated 350°F (175°C) oven for 30 minutes.
  11. Bake (Uncovered): Remove the foil and continue baking for another 10–15 minutes, or until the top is deeply golden brown and crisp, and the internal temperature reaches 165°F (74°C).
  12. Finish and Serve: Let the dressing rest for 5–10 minutes before serving. Garnish with fresh chopped parsley, if using.