Ingredients:

  • 12 cups Day-old bread cubes (approx. 1 large loaf, 600g; Sourdough or country white bread preferred)
  • 8 Tbsp (1 stick / 113g) Unsalted butter
  • 2 cups (300g) Yellow onion, finely diced
  • 1 ½ cups (225g) Celery stalks, finely diced
  • 4 cloves Garlic, minced
  • 2 Tbsp Fresh sage, chopped
  • 1 Tbsp Fresh thyme leaves, removed from stems
  • 1 tsp Kosher salt
  • ½ tsp Black pepper, freshly ground
  • 2 large Eggs, lightly beaten
  • 3 cups (720ml) Low-sodium chicken or turkey stock, warmed
  • 2 Tbsp Fresh parsley, chopped (for garnish/stirring in at the end)

Instructions:

  1. Prepare the Bread Base: Cut the bread into 1-inch (2.5 cm) cubes. Spread them on a baking sheet and allow them to air-dry overnight, or toast them in a 300°F (150°C) oven for 10-15 minutes until dried out. Transfer the dried bread cubes into an extra-large mixing bowl.
  2. Sauté Aromatics: In a large skillet, melt the 8 Tbsp of butter over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are translucent and softened. Stir in the minced garlic, fresh sage, and thyme; cook for 1 minute until fragrant.
  3. Combine Mixture: Scrape the entire aromatic mixture (butter and vegetables) over the bread cubes in the mixing bowl. Toss gently to coat. Sprinkle with salt and pepper. Pour the lightly beaten eggs over the mixture and toss briefly.
  4. Moisten: Gradually pour 2 ½ to 3 cups of the warm stock over the mixture, tossing gently but thoroughly until all the bread is moistened. The mixture should be wet but not soggy and should hold its shape when squeezed lightly.
  5. Cook the Dressing: Lightly grease the inside of a 6-quart slow cooker insert. Spoon the dressing mixture into the prepared slow cooker, leveling the top gently. Do not press down too tightly.
  6. Control Condensation: Place a clean, folded kitchen towel or several layers of paper towels over the top of the slow cooker insert before putting on the lid. This absorbs condensation.
  7. Set Time: Cook on the HIGH setting for 3 to 3.5 hours, OR on the LOW setting for 6 to 7 hours, until the internal temperature registers 165°F (74°C) and the edges are firm.
  8. Finish and Serve: Stir the fresh chopped parsley into the dressing immediately before serving. (Optional: For a crisp top, transfer the contents to a baking dish and bake at 375°F (190°C) for 10 minutes.)