Ingredients
Scale
- 10 cups dried bread cubes (sourdough or white bread works best)
- 1 cup unsalted butter
- 2 cups yellow onions, finely diced
- 1.5 cups celery, sliced thin
- 1/4 cup fresh sage leaves, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon cracked black pepper
- 2.5 to 3 cups halal chicken or vegetable broth
- 2 large eggs, beaten (optional, for a fluffier texture)
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter.
- Place the dried bread cubes in a very large mixing bowl.
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the diced onions and celery to the butter. Cook for about 8 to 10 minutes until the vegetables are soft and translucent.
- Stir in the chopped sage and thyme. Cook for another 2 minutes to release the oils and fragrance of the herbs.
- Pour the butter and vegetable mixture over the bread cubes. Toss gently with a large spoon to coat the bread evenly.
- Whisk the eggs into 2.5 cups of the broth. Slowly pour this mixture over the bread.
- Toss the stuffing gently. If the bread still feels very dry, add the remaining half cup of broth. You want the bread to be moist but not dripping wet.
- Stir in the fresh parsley, salt, and pepper.
- Transfer the mixture to the prepared baking dish. Do not pack it down; keep it light and airy.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 20 to 25 minutes until the top is golden brown and crispy.
- Let the stuffing rest for 5 to 10 minutes before serving.
- Cook Time: Not specified