Thanksgiving Stuffing / Dressing (Classic Bread Stuffing)

Ingredients

• 500g day-old country bread or brioche, cut into 1cm cubes
• 120g unsalted butter
• 3 large onions, diced fine, 400g total
• 4 celery stalks, diced fine, 150g total
• 200g fresh mushrooms, diced, cremini or button
• 20g fresh sage, chopped
• 30g fresh parsley, chopped
• 2 bay leaves
• 3g dried thyme
• 2 large eggs, beaten
• 400ml chicken or vegetable stock
• 100g roasted chestnuts, halved, optional
• 7g sea salt
• 2g cracked black pepper, Tellicherry

Method

1. 1
   Spread bread cubes on baking tray; toast at 160°C for 10 minutes until lightly crispy, shaking halfway through; transfer to large mixing bowl.
2. 2
   Melt butter in large sauté pan over medium heat; add diced onions and celery; cook for 8 minutes, stirring occasionally, until softened and beginning to caramelize.
3. 3
   Increase heat to medium-high; add diced mushrooms and cook 5 minutes until they release moisture and begin to brown; stir in fresh sage, parsley, bay leaves, and thyme; cook 1 minute until fragrant.
4. 4
   Pour vegetable mixture over toasted bread; fold in roasted chestnuts; season with salt and pepper; let cool 5 minutes.
5. 5
   Whisk beaten eggs with stock until combined; pour evenly over bread mixture; fold gently with rubber spatula until bread is moistened throughout but not saturated (some cubes should retain slight firmness); let sit 10 minutes.
6. 6
   Transfer mixture to buttered 3-litre baking dish, pressing down gently; cover with foil.
7. 7
   Bake covered at 175°C for 20 minutes; remove foil and bake uncovered for additional 15 minutes until top is golden-brown and a knife inserted in centre comes out warm.
8. 8
   Rest in dish for 5 minutes before serving; serve warm alongside roasted turkey with cranberry sauce and gravy on Thanksgiving.