Ingredients:

  • 2 kg Sourdough or rustic French bread, cut into 1-inch (2.5 cm) cubes
  • 1 Tablespoon Olive oil (optional, for oven-drying)
  • 115 g (1/2 cup or 1 stick) Unsalted butter
  • 2 large Yellow onions, finely diced (approx. 450 g)
  • 4 large stalks Celery, finely diced (approx. 300 g)
  • 4 cloves Garlic, minced
  • 2 Tablespoons Fresh sage, finely chopped
  • 1 Tablespoon Fresh thyme leaves
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 2 large Eggs, lightly whisked
  • 700 ml (approx. 3 cups) Low-sodium chicken stock, heated
  • 1/2 cup Fresh flat-leaf parsley, roughly chopped

Instructions:

  1. Prepare and Dry the Bread: Cut the bread into even 1-inch cubes. Spread the cubes in a single layer on a large baking sheet. Dry the cubes either overnight uncovered for 12–24 hours, or bake them at 300°F (150°C) for 30–45 minutes, stirring halfway, until crunchy but not browned.
  2. Sauté the Aromatics: Melt the unsalted butter in a large sauté pan over medium heat. Add the diced onion and celery, and cook slowly for 8–10 minutes until very tender and translucent. Add the minced garlic, chopped sage, and thyme, and cook for 1 minute until fragrant. Season with salt and pepper, then remove from heat to cool slightly.
  3. Combine Solids and Binder: Place the dried bread cubes into a very large mixing bowl. Pour the entire sautéed aromatic mixture (including all the butter) evenly over the bread. Gently toss to coat. Pour the lightly whisked eggs over the mixture and toss carefully.
  4. Moisten the Stuffing: Slowly ladle the warm stock over the mixture, tossing gently as you go. Stop adding stock when the bread is moist but still retains its shape. Stir in the fresh parsley. Cover the bowl with a tea towel and let it sit for 15 minutes to allow the cubes to fully absorb the liquid.
  5. Bake Covered: Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish. Transfer the stuffing mixture to the dish, smoothing the top lightly without packing it down. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  6. Final Bake: Remove the foil and continue baking for another 20–25 minutes, or until the top is golden brown and crispy and the internal temperature reaches 165°F (74°C).
  7. Rest and Serve: Allow the stuffing to rest uncovered for 10 minutes before serving. This helps it set and maintains the crispy crust.