Ingredients:

  • 1 lb / 450 g Crusty Sourdough or French Bread, cut into 1-inch (2.5 cm) cubes
  • 1 Tbsp (15 ml) Olive Oil (optional)
  • 1 cup / 225 g Unsalted Butter, divided (3/4 cup for sautéing, 1/4 cup melted for topping)
  • 2 cups / 300 g Yellow Onion, finely diced
  • 2 cups / 250 g Celery, finely diced
  • 4 cloves Garlic, minced
  • 1/4 cup / 6 g Fresh Sage, finely chopped
  • 2 Tbsp / 4 g Fresh Thyme leaves
  • 1 Tbsp / 2 g Fresh Rosemary, minced
  • 1 tsp / 5 g Kosher Salt (plus more to taste)
  • 1/2 tsp / 2 g Freshly Ground Black Pepper
  • 4 cups / 950 ml Low-Sodium Chicken or Turkey Broth, warmed
  • 2 large Eggs, lightly whisked
  • 1/4 cup / 7 g Fresh Parsley, chopped

Instructions:

  1. Dry the Bread: Cut the bread into 1-inch cubes. Spread them on a baking sheet. Dry them uncovered overnight, or quickly toast in a 300°F (150°C) oven for 10–15 minutes until dry and slightly firm. Transfer the dried bread cubes into an extra-large mixing bowl.
  2. Melt Butter and Sauté Aromatics: In a large skillet, melt 3/4 cup of the unsalted butter over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes until soft and translucent (sweating, not browning).
  3. Add Herbs & Garlic: Stir in the minced garlic, sage, thyme, rosemary, 1 tsp salt, and 1/2 tsp pepper. Cook for another 2 minutes until the herbs are fragrant.
  4. Cool and Coat: Remove the skillet from the heat. Pour the entire aromatic mixture (butter and vegetables) over the dried bread cubes in the mixing bowl. Toss gently but thoroughly to coat the bread.
  5. Prepare the Binder: In a separate medium bowl, whisk together the warm broth and the lightly beaten eggs. Add the fresh parsley.
  6. Moisten: Pour the liquid binder mixture over the bread and aromatics. Toss gently until all the bread is moistened, taking care not to crush the cubes. (Crucial Test: The stuffing should hold its shape but feel spongy, not dripping wet.)
  7. Transfer to Dish: Lightly butter a 9x13 inch baking dish. Scoop the stuffing mixture into the dish, spreading it evenly but loosely. Do not compress it.
  8. Bake Covered: Cover the dish tightly with foil. Bake in a preheated 375°F (190°C) oven for 25 minutes.
  9. Bake Uncovered for Crust: Remove the foil. Drizzle the remaining 1/4 cup melted butter over the top. Return to the oven uncovered for 15–20 minutes, or until the top is golden brown and beautifully crisp.
  10. Rest and Serve: Allow the stuffing to rest for 5 minutes before serving.