Savory Herb Stuffing

Ingredients

• 8 cups day-old sourdough bread, cut into 3/4-inch cubes
• 4 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 3 stalks celery, finely diced
• 4 cloves garlic, minced
• 2 tablespoons fresh sage, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh flat-leaf parsley, chopped
• 2 cups chicken or vegetable stock
• 2 large eggs, lightly beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg

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 golden, then transfer to a large mixing bowl.

2. 2

   2. Melt the butter in the cast-iron dish over medium heat, add the onion and celery, and cook for 8 minutes until softened; add the garlic and cook 1 minute more.

3. 3

   3. Stir in the sage, thyme, parsley, salt, pepper, and nutmeg, cook for 30 seconds, then pour the mixture over the toasted bread and toss to combine.

4. 4

   4. Whisk the stock and eggs together, pour over the bread mixture, and fold gently until the bread absorbs the liquid evenly.

5. 5

   5. Transfer everything back into the cast-iron dish, press lightly to even the surface, and dot the top with a little extra butter.

6. 6

   6. Bake at 375°F for 35 minutes until the top is deeply golden and crisp, with the interior set and moist.