Ingredients:

  • 14 cups (approx. 2 lbs) Crusty Sourdough Bread, cut into 1-inch (2.5 cm) cubes, dried overnight
  • 1/2 cup (1 stick) Unsalted Butter, for browning
  • 1 large Yellow Onion, diced (approx. 1.5 cups)
  • 2 cups Celery, diced
  • 1 medium Granny Smith Apple, peeled, cored, diced
  • 4 cloves Garlic, minced
  • 2 tbsp Fresh Sage, finely chopped
  • 1 tsp Fresh Thyme leaves
  • 3 1/2 cups Chicken or Turkey Stock (low sodium), warmed slightly
  • 2 Large Eggs, lightly beaten
  • 1 1/2 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 tbsp Unsalted Butter, melted (for drizzling)
  • 1/4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Dry the Bread: Spread the sourdough cubes onto a large baking sheet. Either leave them out uncovered overnight (ideal) or bake them in a preheated oven at 300°F (150°C) for 15 minutes, tossing halfway, until fully dry and slightly crisp. Transfer dried bread to the large mixing bowl.
  2. Brown the Butter: Melt the 1/2 cup (115g) of butter in the skillet over medium heat. Continue cooking, swirling occasionally, until the butter foams, then subsides, and brown specks form at the bottom. The smell should be nutty. Remove from heat immediately to prevent burning.
  3. Sauté Aromatics: Add the diced onion and celery to the brown butter mixture. Cook for 8–10 minutes until softened and translucent, scraping up those brown bits from the butter.
  4. Add Final Aromatics: Stir in the diced apple, minced garlic, fresh sage, and thyme. Cook for 2 more minutes until fragrant. Season generously with salt and pepper.
  5. Combine: Pour the hot aromatic mixture (butter, vegetables, and herbs) over the dried bread cubes in the mixing bowl. Toss gently but thoroughly to coat the bread evenly.
  6. Bind and Moisten: Pour in 3 cups of the warmed stock and the beaten eggs over the bread mixture. Gently fold everything together until all liquid is incorporated. The mixture should be very moist but there should be no visible pool of liquid. Adjust moisture with the remaining stock if necessary.
  7. Rest: Let the mixture sit at room temperature for 15–20 minutes to allow the bread to fully absorb the liquid.
  8. Prepare for Baking: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Transfer the stuffing mixture to the dish and spread it evenly, but do not pack it down.
  9. Covered Bake: Cover the dish tightly with foil. Bake for 30 minutes. This traps the steam and ensures the inside remains moist.
  10. Uncovered Bake: Remove the foil. Drizzle the surface lightly with the 2 tablespoons of melted butter. Return to the oven and bake for another 15–20 minutes, or until the top is deeply golden brown and crisp. The internal temperature should register at least 165°F (74°C).
  11. Finish and Serve: Remove from the oven and let rest for 10 minutes. Garnish with fresh chopped parsley before serving.