Ingredients:

  • 1 pound (450g) day-old bread (such as sourdough, Italian, or French), cut into 1-inch cubes
  • 1/2 cup (115g) unsalted butter, melted (divided in half)
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 3 cups (710ml) chicken broth (low-sodium preferred)
  • 2 large eggs, lightly beaten

Instructions:

  1. Toss bread cubes with half of the melted butter (1/4 cup). Spread on a baking sheet and bake at 300°F (150°C) for 15-20 minutes, or until lightly toasted. Set aside.
  2. Melt remaining butter (1/4 cup) in a large skillet or Dutch oven over medium heat. Cook onion and celery until softened, about 8-10 minutes. Add garlic and cook for another minute until fragrant.
  3. In a large mixing bowl, combine toasted bread cubes, sautéed vegetables, sage, thyme, poultry seasoning, salt, and pepper.
  4. Pour chicken broth over the bread mixture, stirring gently to moisten. Add the beaten eggs and stir until just combined. Be careful not to overmix.
  5. Pour the stuffing mixture into the prepared baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake for another 15 minutes, or until golden brown on top. The internal temperature should reach 165°F (74°C).
  6. Let the stuffing rest for 10 minutes before serving.