Ingredients:

  • 1 lb Day-old or Stale Sourdough/French Bread, cut into 1-inch cubes
  • 1/2 cup Unsalted Butter (1 stick), divided
  • 1 large Yellow Onion, finely diced
  • 4 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 1/4 cup Fresh Sage Leaves, finely chopped
  • 2 tbsp Fresh Thyme Leaves, removed from stems
  • 1 1/2 tsp Kosher Salt, plus more to taste
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 cups Low-Sodium Chicken or Turkey Stock, warmed
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Cube and Dry the Bread: Cut the sourdough into uniform 1-inch (2.5 cm) cubes. Spread cubes evenly on two large baking sheets. Leave the cubes uncovered overnight at room temperature or bake them in a 300°F (150°C) oven for 15 minutes, stirring once, until they are completely dry and slightly crunchy. Set aside in an extra-large mixing bowl.
  2. Melt the Butter and Sauté Aromatics: In a large sauté pan, melt 1/4 cup of butter over medium heat. Add the diced onion and celery to the pan. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and translucent (do not brown).
  3. Add Herbs and Seasoning: Stir in the minced garlic, chopped fresh sage, and thyme. Cook for 1 minute until fragrant. Season generously with salt and pepper. Remove the pan from the heat and allow the mixture to cool slightly.
  4. Combine Dry and Wet Ingredients: Add the sautéed aromatic mixture and the chopped fresh parsley to the bowl with the dry bread cubes. Toss gently to distribute the vegetables and herbs evenly. In a separate medium bowl, whisk together the warmed chicken stock and the two lightly beaten eggs.
  5. Moisten the Stuffing: Gradually pour the stock mixture over the bread cubes, tossing gently with a spatula. Stop pouring when the bread is thoroughly moistened but still holds its shape and there is no liquid pooling at the bottom. Let sit for 5 minutes to fully absorb.
  6. Prep the Dish: Grease a 9x13 inch baking dish generously with the remaining 1/4 cup of melted butter.
  7. Transfer and Prepare for Baking: Transfer the stuffing mixture to the prepared baking dish, distributing it evenly. Do not pack it down tightly.
  8. Bake Covered: Preheat oven to 375°F (190°C). Cover the baking dish tightly with aluminium foil. Bake for 30 minutes.
  9. Bake Uncovered: Remove the foil and continue baking for 15–20 minutes, or until the top is deeply golden brown and crisp.
  10. Rest and Serve: Remove the stuffing from the oven and let it rest for 10 minutes before serving hot.