Herbed Bread Stuffing with Sage, Celery and Onion

What you need

• 450 g (1 lb) day-old white bread, cut into 2 cm (3/4 in) cubes
• 150 g (10 tbsp) unsalted butter, 115 g for the vegetables, the rest for dotting on top
• 2 medium onions, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 2 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme leaves
• 3 tbsp fresh parsley, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 550 ml (2 1/4 cups) chicken stock
• 2 large eggs

Method

Restated from the original video

1. 1

   Heat the oven to 150 °C (300 °F). Divide the bread between two baking sheets and dry it in the oven until crisp on the outside, about 30 min, turning once.

2. 2

   Tip the bread into a very large bowl and raise the oven temperature to 180 °C (350 °F).

3. 3

   Melt 115 g of the butter in a large skillet over medium heat. Cook the onions and celery, stirring often, until soft and lightly golden, 10-12 min.

4. 4

   Add the garlic and cook for 1 min.

5. 5

   Scrape the vegetables into the bowl with the bread. Add the sage, thyme, parsley, salt and black pepper and toss.

6. 6

   Whisk the eggs with the stock. Pour it over the bread and toss gently, then leave it for 10 min so the bread soaks up the liquid.

7. 7

   Spoon the mixture into a 23 x 33 cm (9 x 13 in) baking dish without packing it down. Dot the rest of the butter over the top in small pieces.

8. 8

   Cover with foil and bake for 30 min.

9. 9

   Remove the foil and bake until the top is crisp and golden, 25-30 min. The center should reach 74 °C (165 °F).

10. 10

    Let it stand for 5 min, then serve hot.

Imported from averiecooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.