Ingredients:

  • 12 cups Day-old, Stale Bread (Sourdough or rustic French loaf), cut into 1-inch cubes
  • 1 cup Unsalted Butter (225g), for sautéing
  • 1 large Yellow Onion, finely diced
  • 4 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 3 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme, leaves stripped
  • 2 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 cup Pecan Halves, lightly toasted
  • 3 large Eggs, lightly beaten
  • 5 – 4 cups Low-Sodium Chicken or Turkey Stock (warm)
  • 2 Tbsp Melted Unsalted Butter (optional, for finishing)

Instructions:

  1. Cube and Dry the Bread: Cut bread into 1-inch cubes. Spread cubes in a single layer on sheet pans. Dry using the Quick Method (Bake at 300°F/150°C for 15–20 minutes, stirring) or the Passive Method (Leave uncovered overnight). Once dried, place the bread cubes into the extra-large mixing bowl.
  2. Sauté the Aromatics: Melt the butter in a Dutch oven over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes until softened and translucent but not browned.
  3. Add Herbs and Garlic: Stir in the fresh sage, thyme, and minced garlic. Cook for 1 minute until fragrant. Stir in the salt and pepper.
  4. Cool and Coat: Scrape the butter and aromatic mixture over the dried bread cubes in the mixing bowl. Toss gently to coat. Let cool slightly (about 10 minutes).
  5. Add Texture and Binder: Add the toasted pecans and the lightly beaten eggs to the bread mixture. Toss well.
  6. Hydrate: Gradually pour in the warm stock, starting with 3.5 cups. Toss gently until the bread cubes are evenly moistened. Add the remaining 0.5 cup of stock only if the mixture still feels dry. The bread should compress easily and feel spongy when squeezed.
  7. Assemble the Dish and Chill: Transfer the dressing mixture into the greased 9x13 inch baking dish. Do not pack it down tightly. Cover the baking dish tightly with foil or cling film and refrigerate for a minimum of 2 hours, or up to 24 hours.
  8. Preheat and Bake (Covered): Remove the dressing from the fridge 30 minutes before baking. Preheat oven to 375°F (190°C). Cover the dish tightly with foil and bake for 30 minutes.
  9. Finish Baking (Uncovered): Remove the foil. Continue baking for another 25–30 minutes, or until the top is golden brown and crisp, and the internal temperature reaches 165°F (74°C).
  10. Serve: Allow the dressing to rest for 10 minutes before serving.