Ingredients:

  • 5 lb (680 g) day-old Sourdough Bread, cut into 1-inch cubes
  • 12 Tbsp (170 g) Unsalted Butter, divided
  • 1 cup finely diced Shallots or Yellow Onion (150 g)
  • 1 cup finely diced Celery (120 g)
  • 12 oz (340 g) Mixed Wild Mushrooms, cleaned and roughly chopped
  • 2 cloves Fresh Garlic, minced
  • 3 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme Leaves
  • 3 cups (710 ml) Low-Sodium Chicken or Turkey Stock, heated
  • 2 Large Eggs, lightly beaten
  • 5 tsp Kosher Salt
  • 5 tsp Black Pepper, freshly ground
  • 2 Tbsp Fresh Parsley, chopped (optional garnish)

Instructions:

  1. Cube the Sourdough Bread into 1-inch pieces. Spread evenly on two large baking trays. Toss the cubes with 4 Tbsp of melted butter. Bake in a 350°F (175°C) oven for 10–15 minutes until lightly toasted and completely dry. Transfer to a very large mixing bowl.
  2. Brown the remaining 8 Tbsp (115g) of butter in a heavy-bottomed saucepan over medium heat. Continue cooking until the milk solids turn a deep amber color and the aroma is nutty (like hazelnuts). Immediately remove from heat and reserve the brown butter.
  3. Heat a tablespoon of the reserved brown butter in a large skillet. Add the diced shallots/onion and celery. Sauté until softened (about 5–7 minutes). Add the chopped wild mushrooms and cook over increased heat until they release their moisture and begin to brown.
  4. Stir in the minced garlic, sage, and thyme. Cook for 1 minute until fragrant. Season well with salt and pepper. Scrape the entire vegetable and mushroom mixture (including juices) into the large bowl with the toasted bread cubes.
  5. Whisk the two large eggs and the remaining brown butter into the warm stock. Pour this liquid mixture slowly over the bread and vegetable mixture. Toss gently but thoroughly until all the bread is evenly moistened. Let the mixture sit for 5 minutes to fully absorb the liquid.
  6. Lightly grease a 13x9 inch casserole dish. Transfer the dressing mixture to the dish, pressing it lightly to level but avoiding compaction.
  7. Cover the dish tightly with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil, increase the oven temperature slightly to 400°F (200°C), and bake for an additional 20–25 minutes, or until the top is deeply golden brown and crispy.
  8. Let the dressing cool for 10 minutes before garnishing with fresh parsley and serving immediately.