Grandmas Thanksgiving Stuffing: the Golden Sage and Butter Dressing

Preheat oven to 150°C (300°F). Toss the bread cubes with 8 tablespoons of melted butter and spread them in a single layer on baking sheets.

Bake for 30–40 minutes, stirring occasionally, until the cubes are dry all the way through but not browned. Set aside in a very large mixing bowl.

Melt the remaining 2 sticks (225g) of unsalted butter in a large skillet over medium heat.

Add the diced onion and celery to the butter. Cook for 10–15 minutes, stirring occasionally, until the vegetables are translucent and very soft.

Stir in the chopped fresh sage, thyme, garlic, salt, and pepper. Cook for 2 minutes until the herbs are fragrant. Remove from heat.

Let the aromatic mixture cool for about 5 minutes.

Pour the aromatic mixture (vegetables, butter, and herbs) over the dried bread cubes in the mixing bowl. Toss gently but thoroughly until the cubes are coated.

Whisk the warm chicken stock with the lightly beaten eggs and chopped parsley.

Pour the stock mixture over the bread and butter mixture. Toss gently for about 1 minute, ensuring the liquid is evenly distributed. The bread should be moist but still hold its shape.

Lightly grease a 9 x 13 inch casserole dish. Gently spoon the stuffing into the dish; do not pack it down. Cover the dish tightly with aluminium foil.

Bake for 30 minutes at 190°C (375°F).

Remove the foil. Bake for another 15–20 minutes until the top is golden brown and crispy, and the internal temperature reaches 74°C (165°F).

Allow the stuffing to rest for 10 minutes before serving.