Ingredients:

  • Stale Sourdough or French Bread, 1.5 lbs (Approx. 700 g), cut into 1-inch cubes
  • Unsalted Butter, 2 Tbsp (30 g), melted (for tossing bread)
  • Unsalted Butter, 6 Tbsp (90 g), divided
  • Yellow Onions, 2 large (Approx. 350 g), finely diced
  • Celery Stalks, 4 medium (Approx. 200 g), finely diced
  • Garlic Cloves, 4, minced
  • Fresh Sage Leaves, 1/4 cup (10 g), finely chopped
  • Fresh Thyme Leaves, 2 Tbsp (8 g), stripped from the stem
  • Kosher Salt, 1 tsp, plus more, to taste
  • Black Pepper, freshly ground, 1/2 tsp, to taste
  • Chicken Stock (low sodium), 3 cups (710 ml), warmed slightly
  • Dry White Wine or Dry Sherry, 1/4 cup (60 ml) (Optional)
  • Large Eggs, 2, lightly beaten

Instructions:

  1. Dry the Bread: Preheat oven to 300°F (150°C). Toss the sourdough cubes with 2 Tbsp melted butter. Spread the cubes in a single layer on baking sheets. Bake for 30–45 minutes, stirring halfway, until dry and lightly crisp. Set aside in the large mixing bowl.
  2. Caramelize Onions: Melt 4 Tbsp butter in a large skillet over medium-low heat. Add the diced onions and a pinch of salt. Cook slowly for 15–20 minutes, stirring occasionally, until deeply golden brown and very soft. Do not rush this step.
  3. Sauté Aromatics: Add the celery to the skillet and cook for 5 minutes until softened. Add the minced garlic, chopped sage, and thyme. Cook for 1 minute until fragrant.
  4. Deglaze (Optional): If using wine/sherry, pour it in now and scrape up any browned bits from the bottom of the pan. Cook until the liquid is almost completely evaporated (about 2 minutes).
  5. Transfer: Scrape the entire mixture (onions, celery, herbs) into the large mixing bowl with the toasted bread cubes.
  6. Combine Ingredients: Gently toss the bread and aromatic mixture together, ensuring the herbs and vegetables are evenly distributed.
  7. Bind the Stuffing: Whisk the two eggs and add them to the bread mixture. Slowly drizzle in 2.5 cups of the warm chicken stock. Gently mix. The bread should be thoroughly moistened but not soggy. Add the remaining 1/2 cup of stock only if the mixture appears dry. Season generously with salt and pepper.
  8. Prepare Dish: Grease the 9x13 inch baking dish with the remaining 2 Tbsp of butter. Transfer the stuffing mixture to the dish, packing it gently (don't compress it too tightly).
  9. Bake (Covered): Cover the dish tightly with foil. Bake at 375°F (190°C) for 30–35 minutes.
  10. Bake (Uncovered): Remove the foil and bake for an additional 10–15 minutes until the top is golden brown and delightfully crisp (internal temperature should be at least 165°F/74°C).
  11. Rest and Serve: Allow the stuffing to rest for 10 minutes before serving. This allows the internal moisture to settle.