Ingredients:

  • 2 kg (2.5 lbs) high-quality crusty bread (Sourdough or Challah), cut into 1-inch cubes
  • 1 tbsp Olive Oil
  • 1 tsp Kosher Salt (for bread)
  • 225 g (1 cup) Unsalted Butter, divided
  • 2 large Yellow Onions, finely diced
  • 4 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 250 g (3 cups) Mixed Mushrooms (Cremini or Shiitake), chopped (optional)
  • 1 cup Fresh Parsley, chopped
  • ½ cup Fresh Sage, chopped
  • ¼ cup Fresh Thyme leaves
  • 3 large Eggs, lightly beaten
  • 4–5 cups Low-Sodium Chicken or Turkey Stock, warmed slightly
  • 1 tbsp Worcestershire Sauce (optional)
  • 1 ½ tsp Kosher Salt, plus more to taste
  • ½ tsp Freshly Ground Black Pepper

Instructions:

  1. Pre-heat oven to 300°F (150°C). Toss the bread cubes with 1 tbsp olive oil and 1 tsp salt in a large bowl.
  2. Spread the cubes in a single layer across one or two large baking sheets. Bake for 40–50 minutes, stirring halfway through, until the cubes are completely dry, crunchy, and lightly golden (like large croutons). Transfer the dried bread cubes to the large mixing bowl and set aside.
  3. Melt 170g (6 oz) of the butter in a large saucepan or Dutch oven over medium heat. Add the diced onions and celery. Cook gently for 8–10 minutes, stirring frequently, until the vegetables are very soft and translucent (do not brown).
  4. Stir in the minced garlic and chopped mushrooms (if using). Cook for 3–5 minutes until the mushrooms have released their moisture and the garlic is fragrant.
  5. Stir in the fresh parsley, sage, and thyme. Cook for 1 minute until the herbs are fragrant. Remove the mixture from the heat.
  6. Pour the hot aromatic mixture over the dried bread cubes. Gently toss to coat the bread evenly with the butter and vegetables.
  7. Whisk the eggs, Worcestershire sauce, 1 ½ tsp salt, and pepper into the warmed stock.
  8. Gradually pour 4 cups of the stock mixture over the bread, tossing gently but thoroughly to ensure all cubes are moistened. If the mixture still looks dry, add the final cup of stock. (There should be no standing liquid).
  9. Let the mixture rest for 15 minutes. This allows the dry bread to fully absorb the liquid.
  10. Lightly grease a 9x13 inch baking dish. Transfer the stuffing mixture to the dish, spreading it evenly but without compacting it.
  11. Melt the remaining 55g (2 oz) butter and brush half of it over the top of the stuffing. Cover the dish tightly with foil. Bake at 375°F (190°C) for 30 minutes.
  12. Remove the foil. Brush the remaining melted butter over the surface. Return the dish to the oven and bake for an additional 10–15 minutes, or until the top is deeply golden brown and crunchy, and the internal temperature registers 165°F (74°C).
  13. Let the stuffing rest for 10 minutes before serving hot.