Ingredients:

  • 1 loaf (approximately 450g / 1 lb) crusty bread (such as sourdough or a day-old baguette), cut into 1-inch cubes
  • 115g / ½ cup (1 stick) unsalted butter
  • 1 large yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 2 large eggs, lightly beaten
  • 350ml / 1 ½ cups chicken broth

Instructions:

  1. Cube the bread and let it air dry, ideally overnight (or toast lightly in a low oven for about 20 minutes, flipping halfway through).
  2. Melt butter in a large skillet over medium heat. Add onion and celery, and sauté until softened (about 8-10 minutes). Add garlic and cook for another minute until fragrant.
  3. In a large mixing bowl, combine the dried bread cubes, sautéed vegetables, sage, thyme, rosemary, poultry seasoning, salt, and pepper. Toss well to distribute the flavours.
  4. Pour the beaten eggs and chicken broth over the bread mixture. Gently toss until the bread is evenly moistened. Don't overmix!
  5. Transfer the stuffing mixture to the prepared baking dish. Cover with foil and bake at 190°C / 375°F for 20 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden brown and crispy. A thermometer inserted into the centre should read 74°C / 165°F.
  6. Let the stuffing rest for a few minutes before serving.