Ingredients:

  • 8 cups stale white bread, cubed
  • 6 Tablespoons unsalted butter, divided
  • 1 large yellow onion, finely diced
  • 2 medium celery stalks, finely diced
  • 3 Tablespoons fresh sage leaves, finely chopped
  • 1 Tablespoon fresh thyme leaves, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups low sodium chicken or vegetable stock, warmed
  • 2 large eggs, lightly beaten

Instructions:

  1. If bread isn't stale, cube it and lightly toast in a low oven (300°F/150°C) for about 15 minutes until dry but not browned. Place toasted cubes in the large mixing bowl.
  2. Melt half the butter in the skillet over medium heat. Add diced onion and celery. Sauté gently for 8–10 minutes until softened and translucent.
  3. Add the chopped sage, thyme, salt, and pepper to the vegetables. Cook for 1 minute until fragrant.
  4. Pour the sautéed vegetable/herb mixture over the dried bread cubes. Toss well to distribute.
  5. In a separate small bowl, whisk together the warmed stock and the beaten eggs. Pour this liquid mixture evenly over the bread and toss gently until just combined. Do not over-mix.
  6. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid evenly.
  7. Melt the remaining butter and drizzle it over the top surface of the stuffing mixture.
  8. Transfer the stuffing to the prepared baking dish. Bake uncovered in a preheated oven at 375°F (190°C) for 40–45 minutes, or until the top is deeply golden brown and crispy, and the interior is piping hot throughout.
  9. Let it rest for 5 minutes before scooping and serving alongside roast meat and gravy.