Ingredients:

  • 5 kg (3.3 lbs) Crusty Loaf (Sourdough or French), stale or dried, cut into 1-inch (2.5 cm) cubes
  • 225 g (8 oz / 2 sticks) Unsalted Butter, divided (150g for sautéing, 75g for topping)
  • 1 large Yellow Onion, finely diced
  • 4 Celery Stalks, finely diced
  • 3 Garlic Cloves, minced finely
  • 4 Tbsp Fresh Sage, chopped finely
  • 2 Tbsp Fresh Thyme Leaves, stripped from stems
  • 1/4 cup Fresh Flat-Leaf Parsley, chopped
  • 3 Large Eggs, lightly beaten
  • 700 – 850 ml (3 – 3.5 cups) Chicken or Turkey Stock (low sodium), warmed slightly
  • 1 Tbsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper

Instructions:

  1. Cube the Bread: Cut the bread into uniform 1-inch (2.5 cm) cubes. Spread the cubes in a single layer on two large baking sheets. Dry them by baking at 150°C / 300°F for 15 minutes, then turn the oven off and let them sit for 45 minutes, or simply leave them exposed to air overnight. The goal is hard, completely dry cubes.
  2. Sauté Aromatics: Melt 150g (6 oz) of butter in a large skillet over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes, until the vegetables are translucent and very soft, but not browned.
  3. Add Garlic and Herbs: Stir in the minced garlic, fresh sage, and thyme. Cook for 1 minute until fragrant. Remove the pan from the heat and stir in the salt and pepper.
  4. Combine Dry Ingredients: Place the dried bread cubes and chopped parsley into an extra-large mixing bowl. Scrape the entire butter/vegetable mixture from the skillet over the bread cubes. Toss gently until the bread is evenly coated with the seasoned butter.
  5. Incorporate Stock: Lightly whisk the 3 eggs with 1 cup (250 ml) of the warm stock in a separate bowl. Pour this mixture over the bread. Then, gradually add the remaining stock, tossing gently after each addition. Stop adding stock when the bread is moist and softened but not saturated or soggy.
  6. Prepare for Baking: Grease a 9x13 inch baking dish generously with butter. Transfer the dressing mixture into the prepared dish, ensuring not to pack it down tightly.
  7. Bake: Drizzle the remaining 75g (3 oz) of melted butter evenly over the top. Cover the dish tightly with foil and bake at 190°C / 375°F for 25 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the top is deeply golden brown and the internal temperature reaches 82°C / 180°F.
  8. Rest: Allow the dressing to rest for 10–15 minutes before serving.