Ingredients:

  • 1 large loaf Sourdough Bread (about 680 g), cut into 1-inch cubes
  • 1/2 cup Unsalted Butter, divided
  • 2 tablespoons Olive Oil
  • 2 large Yellow Onions, finely diced
  • 4 medium Celery Stalks, finely diced
  • 1 large Granny Smith Apple, peeled, cored, and small diced
  • 1/4 cup Fresh Sage, very finely chopped
  • 1 tablespoon Fresh Thyme Leaves
  • 1 1/2 teaspoons Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 2 Large Eggs, lightly beaten
  • 2 to 2 1/2 cups Low-Sodium Chicken Stock, warmed

Instructions:

  1. Cube the sourdough into uniform 1-inch cubes. Spread the cubes on baking sheets and dry them out (either overnight, or by baking at 300°F (150°C) for 15-20 minutes). Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Melt 1/4 cup butter and olive oil in a large skillet over medium heat. Add onion and celery; cook gently for 8-10 minutes until the vegetables are translucent and very soft. Stir in apple, fresh sage, and thyme; cook for an additional 3 minutes until fragrant. Remove from heat and allow the mixture to cool slightly.
  3. Transfer the dried bread cubes to an extra-large mixing bowl. Pour the cooled aromatic mixture over the bread. Gently toss to distribute ingredients evenly. Add the 2 lightly beaten eggs. Gradually pour in the warmed chicken stock, starting with 2 cups, using your hands to gently fold the mixture until the bread is thoroughly moistened but still holds its shape.
  4. Transfer the dressing mixture to the prepared baking dish, pressing it lightly into an even layer. Melt the remaining 1/4 cup of butter and drizzle it over the surface. Cover tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for 15-20 minutes, or until the top is deeply golden brown and crisp. Rest for 10 minutes before serving.