20ouncestoasted bread cubes, 1 loaf thick cut Texas toast, or 12-13 cups of toasted bread cubes
¾cupsunsalted butter, 1.5 sticks
1teaspoonsalt, Morton's table salt
½teaspoonblack pepper
2.5cupssweet onion, diced
2cupscelery, diced
6tablespoonsItalian parsley, chopped small, extra as garnish
1tablespoon fresh thyme , remove stem
6clovesgarlic, minced, about 1.5-2 tablespoons
2large eggs, whisked
2½ cupschicken broth (regular, not low sodium), start with 2 cups (whisk in eggs) and add the remaining broth slowly.
Equipment
2 baking trays
1 9x13-inch ceramic baking dish brush or rub with butter
1 large mixing bowl
1 saute pan
Instructions
Preheat the oven to 350 degrees. Gently brush your 9x13-inch ceramic baking dish with butter and set it aside.
Make the Bread Cubes
Grab two baking trays. Using your hands break the loaf of Texas toast bread into bite sized pieces. Crust included. Spread the bread cubes out evenly over the baking trays in one layer. Bake the bread cubes for 20-25 minutes; making sure toss the cubes halfway through baking. Make sure the bread cubes are very dry, no soft pieces. Once the bread cubes are dry and toasted, remove them from the oven and set them aside to cool.
Saute the Butter and Onion Mixture
In a sauté pan over medium / low heat, add the unsalted butter, onion, celery, fresh chopped parsley, fresh thyme, minced garlic, salt and black pepper. Simmer until the onions and celery are translucent but NOT BROWNED. Stirring frequently. Once the onions and celery are translucent, remove the mixture from the heat and set it aside to cool.
Combine the Stuffing
Once the bread cubes are cool (room temp), combine them with the butter and onion mixture. Toss until well coated. Next, in a mixing bowl combine, two large eggs and 2 cups chicken broth. Whisk well. I like to start with two cups of broth. Pour the egg and chicken broth mixture over the bread cubes and mix until well combined. Let it soak in then add the remaining 1/2 cup of broth. Toss well. **Extra extra dry bread cubes may require a touch more broth. The stuffing should be well coated and soft to the touch, but not completely mushy. Conversely, there should NOT be any pieces that look or feel "dry".**
Bake the Stuffing
Once well combined, add the stuffing to the prepared ceramic baking dish. Gently press it into the pan. Cover with foil and bake the stuffing for 20 minutes. Remove the cover and bake for an other 25-30 minutes so the top can get golden brown.
If you do decide to stuff your turkey or chicken, be sure the internal temperature of the stuffing reaches 165 degrees Fahrenheit. Since the meat drippings will enter the stuffing you'll need to make sure it's fully cooked through.