Ingredients:

  • 1 lb (450g) Stale or Toasted Bread Cubes (1-inch/2.5cm cubes)
  • 2 tbsp (30g) Unsalted Butter, melted (for bread)
  • 1 cup (225g) Unsalted Butter, divided (1/4 cup for sautéing, 3/4 cup for final drizzle)
  • 1 large (250g) Yellow Onion, finely chopped
  • 2 cups (240g) Celery, finely chopped (including some inner leaves)
  • 3 cloves Garlic, minced
  • 1/4 cup Fresh Sage Leaves, chopped
  • 2 tbsp Fresh Thyme Leaves, chopped
  • 1/4 cup Fresh Flat-Leaf Parsley, chopped
  • 4 large Eggs, lightly beaten
  • 3–4 cups (710–950ml) Low-Sodium Chicken or Turkey Stock (use as needed, warm)
  • 2 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Prepare the Bread: Cube the bread 1 day ahead and let it air-dry, or toast the cubes in a low oven (300°F/150°C) for 15 minutes until crunchy and dry. Toss with 2 tbsp melted butter.
  2. Combine Dry Ingredients: Place the dried, buttered bread cubes, chopped sage, thyme, and parsley in the very large mixing bowl. Set aside.
  3. Sauté Aromatics: In the large skillet, melt 1/4 cup of the unsalted butter over medium heat. Add the chopped onion and celery. Sauté gently until softened and translucent (about 8–10 minutes); avoid browning.
  4. Add Garlic: Stir in the minced garlic for the last minute until fragrant. Season the mixture with 1 teaspoon of the salt and all the pepper. Scrape the sautéed mixture immediately over the bread and herb mixture in the large bowl. Toss gently to distribute.
  5. Prepare Wet Base: In a separate medium bowl, whisk the 4 beaten eggs with the remaining 1 teaspoon of salt. Slowly whisk in 3 cups of the warm chicken stock.
  6. Hydrate the Dressing: Pour the wet mixture over the bread mixture. Gently fold using a spatula or your hands until all the bread is coated. Check consistency: The mixture should be moist and cohesive but not soupy. Add the remaining 1 cup of stock, a half-cup at a time, allowing 5 minutes for absorption, if needed.
  7. Transfer to Dish: Transfer the dressing to the prepared 9x13-inch baking dish, loosely spreading it evenly.
  8. Preheat and Cover: Preheat oven to 375°F (190°C). Dot the top of the dressing with the remaining 3/4 cup of cold butter, cut into small cubes. Cover the dish tightly with aluminium foil.
  9. Initial Bake: Bake covered for 25 minutes. This ensures the dressing heats through and the center cooks properly without drying out.
  10. Crisp the Top: Remove the foil and continue baking for 10–15 minutes, or until the top is deeply golden brown and crispy and the internal temperature reaches 165°F (74°C).
  11. Rest and Serve: Allow the dressing to rest for 5–10 minutes before serving.