Ingredients:

  • 5 kg (3.3 lbs) Sourdough bread, preferably 2-3 days old, cut into 1 inch (2.5 cm) cubes.
  • 60 ml (4 Tbsp) Olive Oil, divided.
  • 170 g (6 oz / 1.5 sticks) Unsalted Butter.
  • 2 Large Yellow Onions, finely diced.
  • 4 Celery Stalks, finely diced.
  • 4 Garlic Cloves, minced.
  • 100 g (3.5 oz) Dried Cranberries (optional).
  • 1/4 cup Fresh Sage leaves, chopped (approx. 8-10 sprigs).
  • 2 Tbsp Fresh Thyme leaves, stripped off the stem.
  • 1/4 cup Fresh Parsley, roughly chopped.
  • 1 Tbsp Flaky Sea Salt, or to taste.
  • 1/2 tsp Freshly Ground Black Pepper, or to taste.
  • 2 Large Eggs, lightly beaten.
  • 700 ml to 800 ml (approx. 3 cups) Low-Sodium Chicken or Vegetable Stock (hot).
  • 60 ml (4 Tbsp) Dry Sherry or White Wine (optional).

Instructions:

  1. Preheat oven to 150°C / 300°F (Gas Mark 2). Toss the cubed bread with 4 Tbsp olive oil on a large sheet pan.
  2. Bake for 15–20 minutes, stirring halfway, until the cubes are dried out and lightly golden, feeling like sponges. Set aside in the large mixing bowl.
  3. In a large sauté pan, melt the unsalted butter over medium heat.
  4. Add the diced onions and celery. Cook slowly for 8–10 minutes, stirring occasionally, until the vegetables are translucent and softened.
  5. Stir in the minced garlic, fresh sage, and fresh thyme. Cook for 1 minute until fragrant.
  6. If using, pour in the Sherry/White Wine and scrape up any browned bits from the bottom of the pan. Cook for 30 seconds until the liquid has mostly evaporated.
  7. Pour the aromatic mixture (butter, vegetables, and herbs) over the dried bread cubes in the mixing bowl. Toss gently but thoroughly until the bread is coated.
  8. Add the salt, pepper, dried cranberries (if using), and fresh parsley. Mix well.
  9. Pour in the lightly beaten eggs and toss quickly.
  10. Gradually pour in the hot stock, starting with 700 ml (3 cups). Mix very gently. Stop adding stock when the bread is thoroughly moistened and spongy, with no visible liquid pooling. Let sit for 5 minutes for absorption.
  11. Lightly grease the 9x13 inch baking dish. Transfer the stuffing mixture to the dish, pressing it down lightly and evenly.
  12. Cover the dish tightly with foil. Bake at 180°C / 350°F (Gas Mark 4) for 30 minutes. (This ensures the interior heats through and stays moist.)
  13. Remove the foil and continue baking for 10–15 minutes until the top is deeply golden brown and crisp.
  14. Allow the Ultimate Sourdough & Sage Stuffing to rest for 5 minutes before serving.