Stuffing

 

INGREDIENTS

• 24 ounces (500ish g) bread cubes, preferably toasted or stale
• 1 cup (225g) butter
• 3 cups diced sweet onion, roughly 2 large onions
• 2 cups (285g) diced celery
• 6 garlic cloves, minced
• kosher salt and pepper
• 3 tablespoons (6g) chopped fresh sage
• 3 tablespoons (6g) chopped fresh parsley
• 3 tablespoons (6g)  chopped fresh rosemary
• 2 1/2 cups (600ml) chicken or vegetable stock
• 2 large eggs
• a mixture of fresh herbs for sprinkling

 

INSTRUCTIONS

 

Step 1

Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 175 degrees C until they are like croutons, about 15 minutes or so.

 

Step 2

Preheat the oven to 175 degrees C. Brush a 20 x 30 cm baking dish with melted butter. Place the bread in baking dish that you will bake it in.

 

Step 3

Heat the butter in a large skillet over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper – at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.

 

Step 4

Pour the onion & celery mixture over the bread crumbs and toss well to coat.

 

Step 5

In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.

 

Step 6

Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes. If the stuffing is getting too browned, you can tent it with foil.

 

Step 7

I have successfully made this a day ahead of time and reheated it – it’s just as good!

• To serve 4: Cut this recipe in half exactly and bake it in an 8×8 or 9×9 inch dish. I bake for the same amount of time.
• To serve 12 to 16: Double this recipe exactly. Bake in a larger baking dish, I bake for roughly the same amount of time, or about 15 minutes longer.