Ingredients:

  • 5 lbs (680 g) Stale Bread (preferably a mix of Sourdough and Brioche, cut into 1-inch cubes)
  • 2 Tbsp (30 ml) Neutral Oil (e.g., olive oil or canola)
  • 1/2 tsp (2.5 g) Kosher Salt (for bread)
  • 1 cup (225 g) Unsalted Butter, divided (1/2 cup for sautéing, 1/2 cup melted for finishing)
  • 2 large Yellow Onions, finely diced
  • 3 ribs Celery, finely diced
  • 4 cloves Garlic, minced
  • 1 Tbsp (5 g) Fresh Sage, finely chopped
  • 1 Tbsp (5 g) Fresh Thyme leaves, removed from stem
  • 1/2 cup (120 ml) Fresh Parsley, chopped (flat-leaf preferred)
  • 2 tsp (10 g) Kosher Salt (for aromatics, or to taste)
  • 1 tsp (5 g) Freshly Ground Black Pepper
  • 2 large Eggs, lightly beaten
  • 4-5 cups (950 ml – 1.2 litres) Low-Sodium Chicken or Vegetable Stock (warmed)

Instructions:

  1. Prep the Bread: Cut the bread into 1-inch cubes. Spread the cubes in a single layer on a large baking sheet. Leave uncovered at room temperature for 12–24 hours to stale. If time is short, toss bread cubes with neutral oil and salt, then toast in a preheated oven (300°F/150°C) for 15–20 minutes until dry and slightly golden.
  2. Sauté the Aromatics: In a deep skillet, melt the first 1/2 cup (115g) of unsalted butter over medium heat. Add the diced onions and celery. Cook slowly for 10–12 minutes until soft, translucent, and beginning to caramelise. Stir in the chopped sage, thyme, garlic, salt, and pepper. Cook for 2 minutes until fragrant. Remove from heat and allow to cool slightly.
  3. Combine and Moisten: Place the dried bread cubes into an extra-large mixing bowl. Pour the cooled aromatic mixture over the bread and gently toss to coat. Whisk the 2 lightly beaten eggs into the warmed stock. Pour 4 cups of the stock/egg mixture over the bread, gently tossing and pressing the liquid into the bread. Add the remaining cup of stock only if the mixture appears dry or crumbly. Let the mixture sit for 10 minutes so the bread fully absorbs the stock.
  4. Bake the Stuffing: Preheat the oven to 375°F (190°C). Lightly grease a 9x13 baking dish. Transfer the stuffing mixture loosely to the prepared dish (do not pack). Melt the remaining 1/2 cup (115g) of butter and drizzle it evenly over the top layer. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 15–20 minutes, or until the top is deeply golden brown and crispy and the internal temperature reaches 165°F (74°C). Rest for 10 minutes before serving.