Savory Herb Stuffing

Ingredients

• 1 loaf day-old 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 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, 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 a skillet over medium heat and cook the onion and celery for 8 minutes until softened, then add the garlic and cook one minute more.

3. 3

   3. Stir in the sage, thyme, salt, pepper, and nutmeg, cook for 30 seconds, then pour the skillet contents over the toasted bread and toss to coat.

4. 4

   4. Whisk the eggs into the stock, pour over the bread mixture, and fold gently until the bread has absorbed the liquid evenly.

5. 5

   5. Transfer everything into a buttered cast-iron baking dish, press lightly into an even layer, and let rest 10 minutes to absorb.

6. 6

   6. Bake uncovered at 375°F for 35 minutes until the top is deeply golden and crisp, then scatter with fresh parsley before serving.