- 1lb of bread, torn into small pieces
- 2.5 cups of stock
- 1 head of celery, cleaned and diced
- 1 large white onion, diced
- 1 large shallot, diced
- 2 sticks of butter
- fresh sage, rosemary, and thyme, de-stemmed and chopped
- 2 large eggs
- Preheat the oven to 250ºF.
- Spread the torn bread in an even layer on a rimmed metal sheet pan, and cook for about an hour to dry it out.
- Once the bread is done, remove it and preheat the oven to 350ºF.
- Put a medium-large baking dish in the freezer.
- Melt 1 stick of butter in a cast iron pan over medium low heat; leave the other stick on the counter nearby.
- When the butter is starting to foam, stir in the chopped herbs.
- As the herbs begin to show signs of browning, add the onion, shallot, and celery. Sauté until all the aromatics are translucent and the onions begin to show signs of browning at the edges.
- Mix in 1.25 cups of the stock, and stir to combine.
- Put the bread in a large bowl, then mix in the stock-butter-herb-aromatic mixture. Be sure to mix evenly. Let cool until you can comfortably stir the mixture with your bare hands.
- When the bread mixture is cooled, whisk the eggs and remaining 1.25 cups of stock together, then combine with the bread mixture.
- Remove your baking dish from the freezer and use your hands to liberally butter the inside of it with the counter-softened butter.
- Transfer the bread mixture to the buttered baking dish, making sure to fill evenly. smear the remaining butter on the top.
- Top tightly with tin foil and bake 45 minutes at 350ºF.
- After 45 minutes, remove the tin foil and bake another 45-50 minutes.
- Let the stuffing sit for at least 30 minutes before cutting and eating.