Unverified recipe
Ingredients, amounts, and steps not yet verified with original source recipe.
Ingredients
| 750 g | hearty white bread |
| 115 g | butter |
| 350 g | onion |
| 250 g | celery |
| 5 g | salt |
| 5 g | fresh sage |
| 150 g | golden raisins |
| 950 g | chicken stock |
| 5 | eggs |
| 50 g | better than bouillon |
| 15 g | parsley |
| 3 g | poultry seasoning |
| 3 g | black pepper |
Copy table as
Directions
- 1. Cut 750g hearty white bread into 1.5”/4-5cm squares. Spread onto 2 half sheet trays & dry in oven at 275F/135C for 25min. (or on counter overnight)
- 2. Preheat large saute pan over med. Add 115g butter (plus additional for topping). When melted, add 350g onion (small diced), 250g celery (small diced), 5g salt. Cook for 3-4min. Add 5g fresh sage (minced), stir, & cook for 4-5min.
- 3. Place 150g golden raisins in a small sauce pan with water to cover. Bring to simmer and cook for 5min to soften. After 5min, allow raisins to continue to hydrate for 5 more min off heat. Drain off water.
- 4. Whisk together 950g chicken stock, 5 eggs, and 50g better than bouillon.
- 5. Add dried bread to large bowl with the veggie mixture, drained raisins, 15g parsley (minced), 3g poultry seasoning, 3g black pepper & stock mixture. Gently mix to incorporate and moisten the bread.
- 6. Butter a 9”x13” (23x33cm) metal pan and load in stuffing mix. Top with 4-6 thin pads of additional butter. Cover with foil & roast at 375F/190C for 45min. Remove foil increase oven to 450F/230C and return to oven to bake for 18-20 more minutes or until top is golden and sides have crisped.
Drying the bread first gives the stuffing structure and helps it absorb flavor without getting soggy. The mix of sautéed vegetables, herbs, and hydrated raisins makes this version rich, aromatic, and perfectly balanced between savory and just a little sweet.
Use a metal baking pan, not glass — it conducts heat better and gives you those crispy, caramelized edges everyone fights over