Ingredients

• Bread Base:
  • 1 loaf (about 10 cups) day-old bread, cubed (sourdough, French, or a mix)
• Vegetables:
  • 1 cup unsalted butter (2 sticks)
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped (optional for sweetness)
  • 3 garlic cloves, minced
• Herbs & Seasoning:
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried)
  • 1 tbsp fresh sage, chopped (or 1 tsp dried)
  • 2 tsp fresh rosemary, chopped (or ½ tsp dried)
  • 1 tsp salt
  • 1 tsp black pepper
• Stock Mixture:
  • 2½ cups chicken or vegetable stock
  • 2 large eggs, beaten
• Extras (Optional):
  • 1 cup cooked sausage, crumbled
  • ½ cup dried cranberries
  • ½ cup toasted pecans or walnuts
  • 1 cup mushrooms, diced

Preparation Steps

1. Prepare the Bread:

   • Preheat oven to 300°F (150°C). Spread the bread cubes on a baking sheet and bake for 10–15 minutes, stirring halfway, until slightly dried out. Set aside to cool.

2. Sauté the Vegetables:

   • In a large skillet, melt butter over medium heat. Add onion, celery, carrots (if using), and garlic. Sauté until softened, about 8–10 minutes. Stir in thyme, sage, rosemary, salt, and pepper, cooking for another minute to release the aromas.

3. Mix the Stuffing:

   • In a large mixing bowl, combine the toasted bread cubes and sautéed vegetables. Add any optional ingredients (sausage, cranberries, nuts, or mushrooms).
   • In a separate bowl, whisk together the chicken stock and beaten eggs. Pour this mixture over the bread cubes, tossing gently to coat. Let the mixture sit for 10 minutes to absorb the liquid.

4. Bake the Stuffing:

   • Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
   • Transfer the stuffing mixture to the prepared dish, spreading it evenly. Cover with foil and bake for 30 minutes.
   • Remove the foil and bake uncovered for an additional 15–20 minutes, until the top is golden and crisp.

5. Serve and Enjoy:

   • Let the stuffing rest for 5–10 minutes before serving. Garnish with fresh herbs, if desired.