Ingredients:

  • 5 lb (700g) Day-old rustic bread (Sourdough, French baguette, or white loaf), cut into 1-inch cubes
  • 2 Tbsp (30 ml) Olive Oil (or melted butter)
  • 8 Tbsp (113g) Unsalted Butter, cut into tablespoon-sized pieces
  • 1 large (approx. 200g) Yellow Onion, finely diced
  • 4 ribs (approx. 180g) Celery, finely diced
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme leaves
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 cups (950 ml) Low-Sodium Chicken or Vegetable Stock, warmed
  • 2 large Eggs, lightly beaten

Instructions:

  1. Prepare and Dry the Bread: Cube the bread and spread it out evenly on two large baking sheets. Toss lightly with the olive oil. Allow to dry naturally overnight (12–24 hours), or bake in a preheated oven at 300°F (150°C) for 15–20 minutes, stirring halfway, until crunchy. Transfer the dried cubes into the largest mixing bowl you have.
  2. Sauté Aromatics: Melt the 8 tablespoons of unsalted butter in a large skillet over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are tender and translucent.
  3. Season the Base: Stir in the fresh sage, thyme, salt, and pepper. Cook for 1 minute until the herbs become fragrant. Pour the entire contents of the skillet (butter, vegetables, and herbs) over the dried bread cubes in the mixing bowl and toss thoroughly until coated.
  4. Moisten the Stuffing: Whisk the two large, lightly beaten eggs into the warmed stock. Pour approximately 3 cups of the stock/egg mixture over the bread cubes. Fold gently with a spatula, stopping when the bread is moist and clumps easily, but is not soggy. Allow the mixture to rest for 15 minutes.
  5. Bake: Lightly grease a 9x13 inch baking dish. Scoop the stuffing mixture into the dish, spreading it evenly but without pressing down. Bake at 375°F (190°C) for 30 minutes, uncovered.
  6. Finish Cooking: If the top is already deeply golden, cover loosely with foil. Continue baking for another 10–15 minutes until the internal temperature reaches 165°F (74°C) and the top is beautifully crisp and browned. Let rest for 5–10 minutes before serving.