Ingredients:

  • 2 kg Day-old Sourdough or French Loaf (cut into 1-inch cubes)
  • 1/4 cup Unsalted Butter, melted (for bread base)
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 115 g Unsalted Butter (1 stick)
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery, finely diced
  • 2 tbsp Fresh Sage, finely chopped
  • 1 tbsp Fresh Thyme leaves (stems removed)
  • 3 cloves Garlic, minced
  • 700 ml Low-sodium Chicken or Turkey Stock (warmed)
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Fresh Parsley, chopped
  • Kosher Salt & Freshly Ground Black Pepper (To taste)

Instructions:

  1. Cube the day-old bread into 1-inch pieces. Spread cubes evenly on a baking sheet. Toss with the 1/4 cup melted butter, 1 tsp salt, and 1 tsp pepper. Bake at 350°F (175°C) for 15 minutes, tossing halfway, until cubes are toasted and dry. Transfer to an extra-large mixing bowl.
  2. Melt the remaining 115 g of butter in a large pan over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and translucent.
  3. Stir in the fresh sage, thyme, and minced garlic. Cook for 1 minute until fragrant. Scrape the entire vegetable mixture (including all the butter) over the dried bread cubes and toss gently until coated.
  4. In a separate bowl, whisk together the two lightly beaten eggs and the chopped fresh parsley. Pour the egg mixture over the bread.
  5. Begin adding the warmed stock, starting with 600 ml. Gently fold the mixture until the bread is thoroughly moistened and slightly squishy, but the bottom of the bowl does not contain free-standing liquid. Adjust salt and pepper liberally.
  6. Transfer the mixture into a lightly buttered 13x9 inch baking dish. Do not compress it tightly.
  7. Cover the dish tightly with foil. Bake at 350°F (175°C) for 25 minutes to steam the interior.
  8. Remove the foil and continue baking for 15–20 minutes until the top is deeply golden brown and crispy. Allow the dressing to rest for 10 minutes before serving.