Ingredients:

  • 1 lb (450g) sourdough or challah bread, cubed into 1-inch pieces
  • 4 tbsp (57g) unsalted butter, melted
  • 2 tbsp (28g) unsalted butter
  • 1 cup (150g) yellow onion, finely diced
  • 1 cup (120g) celery, diced
  • 1 cup (130g) carrots, diced
  • 1 tbsp (6g) orange zest, freshly grated
  • 1 tbsp (6g) lemon zest, freshly grated
  • 1 tbsp (3g) fresh sage, minced
  • 1 tbsp (3g) fresh rosemary, minced
  • 1 tbsp (3g) fresh thyme, minced
  • 1/2 cup (70g) dried cranberries
  • 1/2 cup (65g) dried apricots, chopped
  • 1/2 cup (60g) toasted pecans, roughly chopped
  • 1 1/2 cups (355ml) chicken or vegetable broth
  • 1 large (50g) egg, beaten
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper

Instructions:

  1. Dry the bread. Preheat oven to 300°F (150°C). Toss bread cubes with 4 tbsp melted butter on a baking sheet. Bake 10-15 minutes until dry to the touch.
  2. Sauté aromatics. Raise oven heat to 350°F (175°C). Melt 2 tbsp butter in a skillet over medium heat. Cook onion, celery, and carrots 6-8 minutes until translucent.
  3. Add citrus. Stir in orange and lemon zest during the final 60 seconds. Note: Adding zest too early can make it bitter.
  4. Combine solids. Put toasted bread, sautéed veggies, sage, rosemary, thyme, cranberries, apricots, and pecans in a large bowl. Toss gently.
  5. Mix liquids. Whisk broth, beaten egg, salt, and pepper in a small bowl.
  6. Hydrate the mix. Pour the liquid over the bread. Toss gently until moist but not swimming.
  7. Fill the pan. Transfer the mixture to a 9x13 inch baking dish. Press down lightly.
  8. Final bake. Bake uncovered 30-40 minutes until the top is mahogany colored and shattering.