Sourdough Stuffing

Instructions

1. Prepare the bread
   Preheat oven to 250°F (120°C). Spread bread cubes in a single layer on two large baking sheets. Bake for 45-60 minutes, stirring occasionally, until completely dried but not browned. Transfer to a very large mixing bowl. Increase oven temperature to 350°F (175°C).
2. Sauté the aromatics
   In a large skillet over medium heat, melt the butter. Add the diced onions and celery, and sauté until soft and translucent, about 8-10 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add herbs and seasonings
   Stir in the chopped sage, thyme, and rosemary. Cook for another minute to release their flavors. Season with salt and pepper. Remove from heat and let cool slightly.
4. Combine ingredients
   Pour the vegetable mixture over the dried bread cubes. Add the chopped parsley and toss gently to combine. In a separate bowl, whisk together the chicken broth and beaten eggs. Pour this mixture gradually over the bread, tossing after each addition to ensure even distribution. The stuffing should be moist but not soggy.
5. Bake the stuffing
   Butter a 9x13 inch baking dish. Transfer the stuffing mixture to the prepared dish and cover with foil. Bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and crisp.
6. Rest and serve
   Allow the stuffing to rest for 10 minutes before serving. This helps the flavors meld together and makes it easier to portion.