Ingredients:

  • 1 loaf (1 lb/450g) day-old white bread, crust removed, cubed
  • 1/2 loaf (8oz/225g) day-old sourdough bread, crust removed, cubed (optional)
  • 1/2 cup (1 stick/113g) unsalted butter
  • 2 medium yellow onions, finely chopped
  • 4 cloves garlic, minced
  • 2 stalks celery, finely chopped
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 3 cups (720ml) chicken broth, low-sodium preferred
  • 2 large eggs, lightly beaten
  • 1/2 cup (75g) dried cranberries (optional)
  • 1/2 cup (50g) chopped pecans or walnuts (optional)

Instructions:

  1. Cube the bread and let it sit out to dry slightly (or lightly toast it in the oven).
  2. Melt butter in a large skillet over medium heat. Add onions, garlic, and celery and cook until softened and translucent.
  3. Stir in sage, thyme, rosemary, pepper, and nutmeg. Cook for another minute until fragrant.
  4. In a large bowl, combine the dried bread cubes with the sautéed vegetable mixture. Add cranberries and nuts, if using.
  5. Pour chicken broth evenly over the bread mixture. Gently toss to moisten. Stir in the beaten eggs. Do not overmix.
  6. Transfer the stuffing to a greased 9x13 inch baking dish. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until golden brown and heated through.
  7. Let the stuffing rest for 10 minutes before serving.