Traditional Thanksgiving Stuffing (Print Version)

# Ingredients:

01 - 500g of baguette or pain de campagne.
02 - 210g (2 sticks) salted butter.
03 - 1 big onion, around 3.5 cups when diced.
04 - 350g of chopped celery.
05 - 50ml of freshly chopped parsley.
06 - 45ml of chopped fresh sage.
07 - 15ml of chopped fresh rosemary.
08 - 15ml of fresh thyme leaves.
09 - 2 teaspoons of gros sel (coarse salt).
10 - 1 teaspoon of freshly ground black pepper.
11 - 500-600ml of chicken stock.
12 - 2 large eggs.
13 - 15g of butter for greasing the pan.

# Instructions:

01 - Bake bread pieces at 120°C for about an hour until dry and crispy.
02 - Melt butter and sauté chopped onions and celery until tender.
03 - Mix up the toasted bread, cooked veggies, herbs, salt, and pepper in a large bowl.
04 - Whisk up the eggs, stir into the broth, and pour it bit by bit into the bread mixture.
05 - Press the bread mix slightly to ensure it’s all evenly soaked.
06 - Spread the mixture into a buttered glass 23x33cm dish.
07 - Cover it with foil and bake for 40 mins at 175°C.
08 - Take off the foil and bake another 25-35 mins until the top gets golden and crunchy.

# Notes:

01 - You can freeze before or after baking. Works great either way!
02 - Perfect to prepare in advance for busy days.
03 - A recipe with that classic, old-school vibe.
04 - Tastes even better the next day!

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