Or dressing, depending on your preference. Either way, this moist yet crispy casserole of flavorful bread pieces won’t let you down. A large round loaf of crusty bread works well–mine was just over a pound. I prepared a double batch of the recipe, which I advise.
- 1 large, round loaf of crusty bread, such as Pain de Campagne or sourdough (about 1 lb.)
- 3/4 C unsalted butter, plus extra for baking dish
- 2 1/2 C medium chopped yellow onions
- 1 1/2 C celery slices, 1/4″ thick
- 1/2 C chopped flat-leaf parsley
- 2 T finely chopped fresh sage
- 1 T finely chopped fresh rosemary
- 1 T chopped fresh thyme leaves
- 2 t Kosher salt
- 1 t ground black pepper
- 2 1/2 C vegetable broth or stock (preferably homemade)
- 2 large eggs
- A day before preparing stuffing, set bread out at room temperature, unwrapped, overnight. The next morning (or up to 24 hours later) tear bread into approximately 1 inch chunks and spread in one layer on a rimmed baking sheet. Bake at 250 degrees (F) for an hour, stirring every 15 to 20 minutes. Cool on sheet, then transfer to large bowl or container (see notes).
- Melt butter in a skillet over medium high, then add onions and celery. Cook, stirring, about 10 minutes, until beginning to brown. Allow to cool slightly in the pan off heat for about 5 minutes, then pour evenly over dried bread, and add herbs, salt and pepper to the mixture. Toss gently with clean hands (or a large spoon) until uniformly incorporated. Pour 1 1/4 C broth evenly over mixture, then toss again.
- Preheat oven to 350 degrees.
- Whisk remaining 1 1/4 cups broth and eggs in medium bowl. Generously grease a 9 x 13 pan with about a tablespoon of extra butter, while you wait for bread mixture to cool slightly. Once cooled, drizzle broth and egg mixture over bread and gently toss with hands or fold with rubber spatula until evenly mixed. Pour bread mixture into greased pan, cover with foil, and bake until at least 160 degrees, 35 to 40 minutes (see notes).
- To serve stuffing the same day, remove foil and cook an additional 40 minutes. Otherwise, cool uncovered at room temperature, then cover and refrigerate. On day of serving, bake uncovered at 350 for 50 to 60 minutes (immediately from refrigerator), until slightly crispy on top (or to your preference).
The fresh herbs make the dish, so don’t substitute if at all possible. If you must, I would use about 1/3 the quantity called for.
Make sure the vessel you place the dried bread chunks in is large enough to handle tossing with all the other ingredients. I used a large roasting pan. A stock pot would also work.
The original recipe advises parbaking stuffing to 160 degrees for 40 minutes. My oven usually runs low, but after 40 minutes the stuffing far exceeded 160 degrees (or my thermometer is broken). Therefore, I suspect 35 minutes is plenty of baking time to cook the eggs, but double check using an instant read thermometer if you have doubts.
Use any leftover rosemary for sweet and spicy roasted cashews!
Recipe lightly adapted from Bon Appetit, Nov. 2012.
- Prep Time: 45 mins
- Cook Time: 2 hours 25 mins
- Category: Side Dish
- Cuisine: Holiday, Party