Ingredients:

  • 1 lb sourdough bread, cut into 1 inch cubes
  • 4 oz unsalted butter
  • 2 cups yellow onion, finely diced
  • 1.5 cups celery, diced small
  • 3 tbsp fresh sage, minced
  • 1 tbsp fresh thyme
  • 1 tsp dried rosemary, crushed
  • 1.5 cups low sodium turkey broth
  • 2 large eggs, beaten
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Instructions:

  1. Spread 1 lb sourdough bread cubes on a baking sheet. Leave them out overnight or toast at 300°F (150°C) for 15 minutes until they feel like croutons.
  2. Heat 4 oz unsalted butter in a large skillet over medium heat until it begins to foam.
  3. Add 2 cups yellow onion and 1.5 cups celery to the butter. Cook for 8 minutes until the onions are translucent and soft.
  4. Stir in 3 tbsp sage, 1 tbsp thyme, and 1 tsp rosemary. Cook for 1 minute until the kitchen smells like Thanksgiving.
  5. Place bread cubes in a large bowl and pour the butter vegetable mixture over them. Toss gently.
  6. In a separate small bowl, whisk 1.5 cups low sodium turkey broth with 2 large eggs, 1 tsp salt, and 0.5 tsp pepper.
  7. Drizzle the broth mixture over the bread cubes. Fold gently until the liquid is fully absorbed.
  8. Spoon the mixture loosely into the prepared turkey cavity. Do not pack it tightly or it won't cook through.
  9. Follow your turkey's specific roasting instructions, typically about 3 hours until a thermometer in the stuffing reads 165°F.
  10. Allow the turkey to rest for 20 minutes before scooping the stuffing into a serving bowl.