Ingredients:

  • 5 kg (3.3 lbs) Day-old Sourdough or French Bread, cut into 1-inch (2.5 cm) cubes
  • 1 tbsp Neutral oil (such as canola or grapeseed)
  • 225 g (8 oz / 1 cup) Unsalted Butter, divided (170g for aromatics, 55g for topping)
  • 3 large Shallots, finely diced (or 1 large yellow onion)
  • 3 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 3 tbsp Fresh Sage, chopped
  • 1 tbsp Fresh Thyme leaves, stripped from the stem
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly ground Black Pepper
  • 700 – 850 ml (3 – 3.5 cups) Low-Sodium Chicken or Vegetable Broth (warm)
  • 2 large Eggs, lightly whisked
  • 120 g (4 oz / 1 cup) Dried Cranberries
  • 60 g (2 oz / 1/2 cup) Toasted Pecans or Walnuts, roughly chopped (optional)

Instructions:

  1. Dry the Bread: Spread the bread cubes evenly on baking sheets. Allow them to air-dry at room temperature overnight (passive prep), or bake at 150°C (300°F) for 15-20 minutes until crunchy and dry. This step is non-negotiable for texture.
  2. Toss with Oil: Toss the dried bread cubes with 1 tablespoon of neutral oil to encourage a slightly crisper crust. Set aside in the large mixing bowl.
  3. Melt Butter: Melt 170g of unsalted butter (reserving 55g for topping) in the large skillet over medium heat.
  4. Caramelise Aromatics: Add the diced shallots (or onion) and celery. Sauté slowly for 10-12 minutes until the shallots are deeply softened and lightly caramelised.
  5. Add Herbs & Spices: Stir in the minced garlic, fresh sage, thyme, salt, and pepper. Cook for 2 minutes until fragrant, being careful not to burn the garlic. Remove the pan from the heat.
  6. Combine Dry Ingredients: Pour the aromatic mixture over the dried bread cubes. Add the dried cranberries and chopped nuts (if using). Gently toss until the bread is evenly coated in the butter mixture.
  7. Prepare the Binder: In a separate bowl, whisk the warm broth and the two lightly beaten eggs together.
  8. Moisten the Bread: Pour the broth mixture gradually over the bread, starting with 700ml (3 cups). Use a large wooden spoon or your hands to gently fold and combine. The goal is moist but not soaking wet. Add more broth if the mixture looks too dry.
  9. Rest and Preheat: Allow the dressing to rest for 10 minutes, letting the bread fully absorb the liquid. Preheat the oven to 190°C (375°F).
  10. Transfer and Dot: Lightly grease a 9x13 inch casserole dish. Transfer the dressing mixture into the dish. Cut the remaining 55g of butter into small cubes and dot them across the top surface.
  11. Bake (Covered): Cover the casserole dish tightly with foil. Bake for 30 minutes. This traps the steam and ensures the inside is thoroughly cooked and moist.
  12. Bake (Uncovered): Remove the foil and continue baking for 15-20 minutes, or until the top is deeply golden brown and crispy, and the internal temperature registers 75°C (165°F).
  13. Rest: Allow the dressing to rest for 10 minutes before serving. This allows the dressing to set and locks in the moisture.