Classic Sage Stuffing

Ingredients

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

Steps

1. 1

   1. Spread bread cubes on a baking sheet and leave uncovered overnight, or toast in a 300°F oven for 20 minutes until dry and lightly crisped. Transfer to a large mixing bowl.

2. 2

   2. Preheat oven to 375°F and butter a deep 9x13-inch ceramic baking dish. In a large skillet over medium heat, melt butter and sauté onion and celery for 8 minutes until softened, then add garlic, chopped sage, and thyme and cook one minute more.

3. 3

   3. Pour the vegetable mixture over the bread cubes, add parsley, salt, pepper, and nutmeg, and toss to combine. Whisk the eggs into the broth, pour over the bread mixture, and stir until evenly moistened.

4. 4

   4. Transfer the mixture to the prepared baking dish, pressing gently into an even layer. Arrange the whole sage leaves across the top.

5. 5

   5. Cover tightly with foil and bake for 30 minutes, then remove the foil and bake an additional 25 minutes until the top is deep golden brown and crispy.

6. 6

   6. Let rest 10 minutes before serving directly from the baking dish.