1 lb loaf rustic bread, cut into 1 inch cubes, about 10 cups
4 T unsalted butter
2 T unsalted butter, melted
1 lb yellow onions, diced
4 large stalks celery, diced
4 cloves garlic, minced
1/4 cup finely chopped fresh sage leaves
leaves from 4 stalks thyme
2 large eggs, beaten
2 cups turkey, chicken, or vegetable stock
1 t salt
freshly ground black pepper
Preheat oven to 225F. Spread the bread cubes on a large
baking sheet and bake for 90 minutes or until quite crisp, stirring
every half hour.
Heat the butter in a heavy skillet set over medium-high heat.
Add the onions, celery, and garlic, and cook, stirring frequently,
for 10 minutes or the vegetables are very soft. Stir in the sage
and thyme and cook for 2 more minutes, then turn off the heat.
Beat the eggs with the broth, salt, and a generous quantity of
fresh black pepper. In a large bowl, fold together the toasted
bread cubes with the cooked onions and celery, then stir in the
Spread in a lightly greased 3 quart baking dish and drizzle with
the additional 2 T of melted butter. At this point the dressing can
be covered with foil and refrigerated overnight or up to 24 hours.
When ready to bake, heat the oven to 375F. Bake covered for 25
minutes. Remove foil and bake for 15 more minutes or until top
is lightly browned. If you are baking the dressing directly from
the refrigerator, expect to add 10 extra minutes baking time.
Let stand 10 minutes before serving.
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