The Classic Herb Stuffing

Ingredients

• 12 cups (about 1 lb / 450 g) dry bread cubes
• 6 tbsp (85 g) butter, plus more for the dish
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• 2 tsp dried rubbed sage
• 1 tsp dried thyme
• 1/2 tsp fine salt, less if using salty stock
• 1/2 tsp black pepper
• 2 large eggs, beaten
• 2 1/2 to 3 cups (600–720 ml) low-sodium vegetable or chicken stock

Method

1. Heat oven to 350°F (175°C). Butter a 9-by-13-inch baking dish. Put dry bread cubes in a large bowl.
2. Melt butter in a skillet. Cook onion and celery over medium heat for 8–10 minutes until softened. Stir in sage, thyme, salt, and pepper; transfer to the bread.
3. Whisk eggs with 2 1/2 cups stock. Toss into bread mixture. Let stand 5 minutes; add remaining stock as needed so bread is evenly moist but not swimming.
4. Transfer to the dish, cover with foil, and bake 30 minutes. Uncover and bake 15–20 minutes more until the top is golden and the center reaches 165°F (74°C).