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1 c unsalted butter

3 eggs

1 lb sour dough torn into 1” slices

1 Onions diced

3 shallots diced

6 celery ribs diced

1 Fennel bulb diced

½ c dry white wine

¼ c chopped parsely

Sage, rosemary thyme - 3 tbsp chopped

4 c stock

1 tsp. fresh ground pepper

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1. Preheat oven to 250°. Scatter torn sourdough in a single layer on a baking sheet. Check occasionally & cook about 1 hour or until dried out.

2. Grease a 13x9x2" baking dish with unsalted butter and set aside.

3. Melt remaining butter in a large skillet over medium-high heat; add onions, shallots, celery & fennel & stir often till beginning to brown. About 10 minutes.

4. Deglaze pan with wine & scrape the bottom of the pan to release any browned bits. Add in herbs & seasonings. Bring to a boil & cook until wine evaporates, about 3 minutes.

5. Allow several minutes to cool in pan (or risk cooking eggs)

6. In a separate bowl, whisk eggs & broth. Pour mixture over bread & fold combining, thoroughly. Once vegetables are completely cooled, mix in & add all of stuffing mixture to a 13 x 9 x2 baking dish.

7. Cover with foil & bake at 350 for 35-40 minutes or until internal temperature hits 160. If making in advance, pause here.

8. Increase oven to 425 & continue baking uncovered till golden brown for about another 20 minutes.

NOTE : Can be baked (but not browned) in advance.

NOTE: Thicker slices of bread work better than thinner. STALE BREAD does NOT absorb liquid as well as DRIED BREAD.

NOTE: This is heavily modified & combined with additional Recipe Source :

Thanksgiving 2023, Thanksgiving 2025,