Description

Dry bread cubes moistened with onion, celery, sage, broth and egg, baked in a 9-by-13-inch dish outside the bird.

Ingredients

Scale

12 cups Day-old dry bread cubes
3/4 cup Unsalted butter, plus a little for dish
2 medium onions Yellow onions, diced
3 stalks Celery stalks, diced
2 tablespoons Fresh sage, finely chopped
1 tablespoon Fresh thyme leaves
2 cups Low-sodium chicken or vegetable broth
2 eggs Large eggs, beaten
1/2 teaspoon Fine salt
1/2 teaspoon Freshly ground black pepper

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Instructions

Heat oven to 350 F (175 C) and lightly butter a 9-by-13-inch baking dish. Put 12 cups dry day-old bread cubes in a large bowl. If bread is fresh and soft, dry it separately first and add that time to the schedule.
Melt 3/4 cup unsalted butter in a skillet over medium heat. Cook 2 diced medium onions and 3 diced celery stalks about 8–10 minutes until softened. Stir in 2 tablespoons chopped fresh sage and 1 tablespoon fresh thyme for the final minute.
Pour cooked vegetables and butter over bread. Toss with 2 cups low-sodium broth, 1/2 teaspoon salt and 1/2 teaspoon pepper. Fold in 2 beaten eggs until evenly distributed; the cubes should be moist but not swimming. Do not taste the raw-egg mixture.
Transfer to the buttered dish, cover with foil and bake about 30 minutes. Uncover and bake another 15 minutes or until top is lightly golden and the center reaches 165 F (74 C) as an egg-containing casserole. If top darkens early, re-cover and continue checking the center.
Rest 10 minutes before dividing into 12 working portions. Refrigerate leftovers promptly in shallow containers and reheat to 165 F (74 C). This dish is baked separately; do not put the proposed mixture inside poultry.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 10 minutes, included in the total.

Working estimate assumes 12 cups already dry bread cubes: 25 minutes prep, about 10 minutes stovetop and 45 minutes oven, 10 minutes rest. Drying fresh bread takes additional time.

Prep Time: 25 minutes
Chilling, resting or cooling: 10 minutes
Cook Time: 55 minutes

Nutrition

Serving Size: One twelfth of a 9-by-13-inch pan; actual mass and bread volume variation pending