Classic Stuffing

Ingredients

• 1 loaf day-old white or sourdough bread, cut into 3/4-inch cubes (about 10 cups)
• 6 tablespoons unsalted butter
• 1 large yellow onion, diced
• 4 stalks celery, diced
• 4 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• 1 tablespoon fresh sage, finely chopped
• 2 teaspoons fresh rosemary, finely chopped
• 2 cups chicken or turkey stock, warmed
• 2 large eggs, beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh flat-leaf parsley, chopped

Steps

1. 1

   1. Spread the bread cubes on a baking sheet and toast in a 300°F oven for 20 minutes until dry and lightly crisped, then transfer to a large mixing bowl.

2. 2

   2. Melt the butter in a skillet over medium heat, add the onion and celery, and cook for 8 minutes until softened; stir in the garlic, thyme, sage, and rosemary and cook 1 minute more.

3. 3

   3. Pour the cooked vegetables over the bread cubes, then add the beaten eggs and warm stock gradually, tossing gently until the bread is evenly moistened but not soggy.

4. 4

   4. Season with salt and pepper, fold in the parsley, then transfer the mixture to a buttered 9x13-inch baking dish and spread evenly.

5. 5

   5. Cover with foil and bake at 375°F for 30 minutes, then uncover and bake a further 20 minutes until the top is deep golden brown and crisp.

6. 6

   6. Rest for 5 minutes before serving with turkey gravy poured over the top at the table.