Ingredients:

  • 1 lb (450 g) Stale bread, preferably sourdough or French baguette, cut into 1-inch (2.5 cm) cubes
  • 1 Tbsp (15 ml) Olive Oil or Melted Butter (for tossing)
  • 8 Tbsp (1 stick or 113 g) Unsalted Butter, plus extra for greasing
  • 1 Large (200 g) Yellow Onion, finely diced
  • 4 stalks (200 g) Celery, finely diced
  • 4 cloves Garlic, minced
  • 2 Tbsp (10 g) Fresh Sage, finely chopped
  • 1 Tbsp (5 g) Fresh Thyme leaves
  • 1 tsp (5 g) Kosher Salt, plus more to taste
  • ½ tsp (2.5 g) Black Pepper, freshly ground
  • 2 Large Eggs, lightly beaten
  • 4 cups (950 ml) Low-Sodium Chicken or Vegetable Stock (hot or warm)

Instructions:

  1. Cube the bread into 1-inch pieces and toss with 1 Tbsp of oil or butter. Spread the cubes on a large baking sheet.
  2. Bake the bread in a low oven (300°F / 150°C) for 15-20 minutes, or until the cubes feel completely dry and slightly toasted. Set aside in the largest mixing bowl you own.
  3. Melt the remaining 8 Tbsp butter in a large skillet over medium heat. Add the diced onion and celery and cook gently for 8–10 minutes, until the vegetables are softened and translucent.
  4. Stir in the minced garlic, chopped fresh sage, and thyme. Cook for 1 minute until fragrant. Season with salt and pepper. Remove the skillet from the heat.
  5. Pour the sautéed aromatic mixture over the dried bread cubes in the mixing bowl. Toss gently to coat the bread evenly.
  6. In a separate bowl, whisk together the lightly beaten eggs and the warm stock.
  7. Pour approximately three-quarters (about 3 cups) of the stock mixture over the bread. Toss very gently. Wait 2 minutes for the bread to absorb the liquid. Test consistency: it should feel uniformly moist and hold its shape easily. Add the remaining stock gradually if needed until the desired consistency is reached.
  8. Lightly grease a 9x13 inch casserole dish. Transfer the dressing mixture into the dish, smooth the top, cover tightly with foil, and refrigerate for 12 to 48 hours (Make-Ahead Step).
  9. On serving day, remove the dressing from the refrigerator 30 minutes before baking. Preheat the oven to 375°F (190°C).
  10. Place the foil-covered dish in the preheated oven. Bake for 30 minutes.
  11. Remove the foil and continue baking for another 15–20 minutes, or until the top is golden brown and crispy and the internal temperature reaches a minimum of 165°F (74°C).
  12. Let the dressing rest for 10 minutes before serving.