Ingredients:

  • 5 lbs Rustic Sourdough or French Baguette (cut into 1-inch cubes)
  • 2 tbsp Olive Oil (for pre-toasting)
  • 8 tbsp Unsalted Butter
  • 2 cups Yellow Onions (finely diced)
  • 1 cup Celery (finely diced)
  • 2 cloves Garlic (minced)
  • 1 tbsp Dry Sherry or White Wine (optional)
  • 3 tbsp Fresh Sage (chopped)
  • 1 tbsp Fresh Thyme Leaves
  • ½ cup Fresh Parsley (chopped)
  • 1 tsp Kosher Salt (plus more to taste)
  • ½ tsp Freshly Ground Black Pepper
  • 4 cups Low-Sodium Chicken or Turkey Stock, heated
  • 2 large Eggs (lightly beaten)

Instructions:

  1. Prepare and Dry the Bread: Cut the bread into uniform 1-inch cubes. Either air-dry at room temperature for 12–24 hours, or toss with olive oil and bake at 300°F (150°C) for 20–30 minutes until completely dry. Transfer to an extra-large mixing bowl.
  2. Sauté the Aromatics: Melt the unsalted butter in a large skillet over medium-low heat. Add onions and celery, cooking slowly for 12–15 minutes until translucent and slightly caramelized. Stir in garlic, sage, and thyme, cooking for 2 minutes until fragrant. Deglaze with sherry/wine if using, then remove from heat and allow to cool slightly.
  3. Combine Dry Ingredients and Aromatics: Pour the entire contents of the skillet (vegetables and melted butter) over the dried bread cubes. Toss gently but thoroughly. Add the salt, pepper, and chopped fresh parsley and toss again.
  4. Mix the Binding Liquid: In a separate medium bowl, lightly whisk the two large eggs. Gradually pour the hot stock into the beaten eggs while whisking continually to temper the eggs.
  5. Moisten and Rest the Stuffing: Pour about 85–90% of the stock/egg mixture over the bread; reserve the rest. Fold the mixture gently until the bread cubes are evenly moistened (like a wet sponge). Do not overmix or pack. Allow the mixture to rest for 15 minutes to fully absorb the liquid.
  6. Bake and Finish: Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spoon the stuffing into the dish, spreading loosely (do not compress). Bake uncovered for 30 minutes until golden brown and crispy. If browning too fast, tent with foil. Continue baking for another 10–15 minutes, or until the internal temperature reaches 165°F (74°C). Rest for 5 minutes before serving.