Ingredients:

  • 5 lbs (680 g) Day-old Sourdough bread, crusts mostly removed, cut into 1-inch (2.5 cm) cubes
  • 4 Tbsp (56 g) Unsalted butter, melted (for tossing the bread)
  • 8 Tbsp (113 g) Unsalted butter, divided
  • 2 large Yellow onions (approx. 500g), thinly sliced
  • 3 ribs Celery, finely diced
  • 4 cloves Garlic, minced
  • 8 oz (225 g) Wild mushrooms (a mix of cremini, shiitake, or oyster), sliced
  • 2 Tbsp Fresh sage, chopped
  • 1 Tbsp Fresh thyme leaves, chopped
  • 1 tsp Kosher salt, plus more to taste
  • ½ tsp Freshly ground black pepper
  • 2 cups (475 ml) Low-sodium Chicken or Turkey Stock, warmed
  • 2 large Eggs, lightly beaten
  • ¼ cup (60 ml) Dry sherry or white wine (optional, for deglazing)
  • ½ cup (50 g) Fresh parsley, roughly chopped

Instructions:

  1. Spread the sourdough cubes onto a baking sheet. Either leave out at room temperature for 1 hour or bake in a low oven (300°F / 150°C) for 15 minutes until slightly crisp and dry. Toss with 4 Tbsp melted butter and set aside.
  2. Melt 4 Tbsp butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 25–30 minutes until deep golden brown and sticky. Remove the onions and set aside.
  3. Add the remaining 4 Tbsp butter to the skillet. Increase heat to medium. Add celery and cook for 5 minutes. Add the sliced mushrooms to the skillet. Cook, stirring frequently, until the moisture has evaporated and the mushrooms are browned (about 8–10 minutes). Add the minced garlic, sage, and thyme; cook for 1 minute until fragrant. Season well with salt and pepper.
  4. Pour in the sherry or wine, scraping up any browned bits from the bottom of the pan. Cook until the liquid is mostly evaporated.
  5. Transfer the mushroom mixture and the caramelized onions into a large mixing bowl with the dried sourdough cubes and chopped parsley. Toss gently to distribute evenly.
  6. In a separate bowl, whisk together the warmed stock and the beaten eggs. Pour the liquid mixture slowly over the bread mixture, tossing gently as you go. Ensure all the bread is slightly moistened but not saturated. Allow the mixture to rest in the bowl for 10 minutes to absorb the moisture. Transfer the dressing into the prepared 9x13 inch baking dish.
  7. Preheat oven to 375°F (190°C). Cover the baking dish tightly with foil. Bake for 20 minutes.
  8. Remove the foil and continue baking for 10–15 minutes, or until the top is golden brown and crisp, and the internal temperature reaches 165°F (74°C). Allow the dressing to rest for 10 minutes before serving.