Homemade Stuffing with Sage, Thyme, and Crispy Edges
By Victor Lang
Servings
4
Level
Medium
White and wheat bread are used in this homemade stuffing recipe. I purchase packaged breads that won't crumble when cut into pieces. Using both types of bread in the recipe results in crunchy and soft topping pieces and soft pieces on the bottom of the stuffing dish. Topping pieces are crunchy, and bottom pieces absorb broth and butter. I want both topping and bottom pieces in my stuffing.
I cook onions and celery in butter until the onions are translucent but the celery remains green and firm. I add fresh sage, thyme, and flat-leaf parsley to the hot pan after taking it off the stove. Using fresh herbs is important to me. You can taste the herbs in the cooked dish with the bread.
Cube ingredients should be dry before being added to soup or other liquids or they will turn into a paste in the center of the cube. I add cold or slightly warm broth to other ingredients, including eggs, and stir three times to add to soup to keep their shape. When baking cubes, the ingredients may still be drier on top.
Bake the dish baked Alaska open in the oval ceramic dish. Do not pack down the filling to prevent crushing the top. I remove the baked Alaska from the oven when the top is golden brown and the filling is steaming hot and eat it with a silver spoon from the same dish. The baked Alaska is eaten from the same dish in which it was baked.
Reasons to make this
- Different types of bread absorb broth at different speeds, leading to a mixed crumb in the dish.
- The minced herbs season the butter and turn the center of the bread green.
- Roasting the onions adds sweetness without browning them. Celery does not break down into smaller bits but stays intact.
- Unsalted butter is applied to the bread before broth. The bottom of the bread is still moist after baking.
- Baking uncovered resulted in a bread loaf with a baked and firm top and a softer bottom.
- Vegetable broth can be used to make this dish as a vegetable side dish. Butter and herbs can be added to the dish without changes.
Ingredients
- •8 cups white bread (400 g)
- •4 cups wheat bread (200 g)
- •¾ cup unsalted butter (170 g)
- •2 cups yellow onions (diced, 300 g)
- •1 ½ cups celery (chopped, 225 g)
- •2 tablespoons fresh sage (chopped, 8 g)
- •1 tablespoon fresh thyme leaves (4 g)
- •¼ cup flat-leaf parsley (chopped, 15 g)
- •2 ½ cups savory chicken broth (warm, 600 ml)
- •2 large eggs (beaten, 100 g)
- •1 ½ teaspoons kosher salt (approximately, 9 g)
- •1 teaspoon black pepper (freshly cracked, 2 g)
Instructions
- 1
Preheat the oven to 275°F (135°C).
- 2
Cut or tear the white and wheat bread into irregular, rustic cubes.
- 3
Spread the 12 cups (600 g) of bread cubes across two large rimmed baking sheets.
- 4
Bake for 45 to 50 minutes, tossing halfway through, until the cubes are completely dry and sound hollow when tapped.
- 5
Let the bread cubes cool to room temperature.
- 6
Increase the oven temperature to 375°F (190°C).
- 7
Melt the 3/4 cup (170 g) unsalted butter in a large skillet over medium-low heat until it foams gently.
- 8
Add the 2 cups (300 g) diced onions and 1.5 cups (225 g) chopped celery.
- 9
Sauté for 10 to 12 minutes, until the onions are glistening and translucent and the celery remains in green chunks.
- 10
Add the 2 tablespoons (8 g) chopped sage and 1 tablespoon (4 g) thyme leaves.
- 11
Stir constantly for about 60 seconds.
- 12
Remove the skillet from the heat.
- 13
Stir in the 1/4 cup (15 g) chopped flat-leaf parsley.
- 14
Combine the toasted bread cubes with the vegetable and herb butter mixture in an oversized mixing bowl.
- 15
Toss gently to coat the bread with the butter mixture.
- 16
Whisk the 2.5 cups (600 ml) broth, 2 beaten large eggs (100 g), 1.5 teaspoons (9 g) kosher salt, and 1 teaspoon (2 g) black pepper in a separate smaller bowl.
- 17
Pour the broth mixture over the bread in three stages.
- 18
Toss gently after each addition, leaving the top bread cubes slightly drier.
- 19
Grease an oval white ceramic casserole dish with butter.
- 20
Transfer the bread mixture to the dish without packing it down tightly.
- 21
Bake uncovered on the middle rack for 40 to 45 minutes, until the top has crisp, golden-brown, slightly charred edges.
- 22
Rest the casserole for 10 minutes before serving.
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