Ingredients:

  • 5 lb (680 g) Stale or Dried Bread, cut into 1-inch (2.5 cm) cubes (white loaf, sourdough, or Challah)
  • 1 stick (1/2 cup / 113 g) Unsalted Butter
  • 2 Tbsp (30 ml) Olive Oil
  • 2 medium (250 g) Yellow Onions, finely diced
  • 4 stalks (200 g) Celery, finely diced
  • 3 cloves Garlic, minced
  • 4 Tbsp (60 ml) Fresh Sage Leaves, chopped
  • 2 Tbsp (30 ml) Fresh Thyme Leaves
  • 1 tsp (5 g) Kosher Salt
  • 1/2 tsp (2.5 g) Freshly Ground Black Pepper
  • 1 Large Egg, lightly beaten
  • 2 to 3 cups (475 ml – 710 ml) Low-Sodium Chicken or Turkey Stock, heated until warm
  • 2 Tbsp (30 ml) Fresh Parsley, chopped (optional garnish)

Instructions:

  1. Dry the bread cubes by spreading them on a large baking sheet and leaving them uncovered on the countertop for at least 12 hours, or up to 24 hours, to completely dry out. (If short on time, toast them in a 300°F (150°C) oven for 10-15 minutes until crunchy.) Transfer the dried bread cubes into the extra-large mixing bowl.
  2. Place the large skillet over medium heat. Add the unsalted butter and olive oil. Once the butter is foaming, add the diced onions and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables are very soft and translucent.
  3. Stir in the minced garlic, fresh sage, and fresh thyme. Cook for 1 minute until fragrant. Season the aromatic mixture well with salt and black pepper. Remove the skillet from the heat and allow the mixture to cool for a few minutes.
  4. Pour the entire warm butter/vegetable mixture over the dried bread cubes in the large bowl. Toss gently to coat. Pour in the lightly beaten egg and toss again.
  5. Slowly pour in the warm stock, starting with 2 cups (475 ml). Use your hands or a large spoon to gently combine. Stop adding stock when the bread is moist throughout, but not dripping wet (it should hold its shape when gently squeezed). Taste a small sample and adjust seasoning with more salt or pepper if needed.
  6. Grease the 9x13 inch (23x33 cm) baking dish. Transfer the stuffing mixture to the prepared dish, spreading it evenly without packing it down excessively.
  7. Bake in a preheated oven at 375°F (190°C). For a soft top, cover loosely with foil and bake for 30 minutes, then remove the foil and bake for 5–10 minutes more until the top is golden brown. For a crispy top, bake uncovered for the entire 35–40 minutes until deeply golden.
  8. Remove from the oven. Let rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.