Classic Sourdough Stuffing

Preparation

We love to use sourdough in our Thanksgiving stuffing because it adds a slight tang that is so good with the buttery vegetables and fragrant herbs. Here, we bake our stuffing (well, technically it’s then called a dressing) on the side in a roasting pan instead of stuffing it inside our bird. This way we can ensure that our stuffing is tender on the inside with a nice crisp top, and it isn’t absorbing any undercooked juices or drying out our bird. Trust us, once you start baking your “stuffing” on the side, there is no going back!

1. Preheat the oven to 275°F/135°C and position two racks in the upper and lower thirds of the oven. On two rimmed baking sheets, spread the bread in a single layer. Bake, stirring occasionally, until crisp, but not browned, about 1 hour. Let cool completely. Increase the oven temperature to 375°F/190°C.

2. In a HexClad 12"/30 cm Hybrid Fry Pan, melt 1 stick/115 grams of the butter over medium heat. Add the onion, leek, and celery and season with salt and pepper. Cook, stirring occasionally, until the vegetables are very tender and just beginning to brown, about 10 minutes. If needed, reduce the heat to medium-low so your vegetables aren’t browning too quickly. Remove from the heat and stir in the parsley, sage, thyme, and rosemary. Let cool slightly. 

3. In a very large bowl, toss the bread with the cooked vegetables. Drizzle 3 cups/700 ml of the chicken stock over the stuffing and toss to coat. In a large measuring cup, whisk the cream with the eggs until smooth; pour over the stuffing. (If you don’t have a bowl large enough to accommodate the stuffing, you can also do this in two batches.) Toss until all the liquid is absorbed and the bread is evenly saturated. If needed, add the remaining 1 cup/236 ml of stock—you want your bread to be well saturated, but not falling apart. 

4. Transfer the stuffing to a HexClad Small Hybrid Roasting Pan (without the rack) and spread in an even layer. Cut the remaining ½ stick/58 grams butter into small pieces and scatter it over the top of the stuffing. Cover with foil and bake at 375°F/190°C until the stuffing is puffed and heated through, about 45 minutes. Uncover and bake until the top is crisp and golden brown, about 30 minutes more. Let stand for 10 to 15 minutes before serving. Garnish with more chopped parsley. 

NOTE This recipe can easily be doubled to accommodate a larger crowd and it will still fit in the HexClad Small Hybrid Roasting Pan. If doubling, cook the stuffing covered for 45 minutes, remove the foil and cook for about 45 minutes more.
MAKE AHEAD Your croutons can be made up to 3 days in advance. Store in an airtight container at room temperature until ready to use.