Crisp on top, custardy underneath. Dry the bread properly and use real stock, and this is the dish people go back for.
Photo: Dorevabelfiore, CC BY-SA 4.0
Cube and dry the bread up to 3 days ahead. Assemble Wednesday, keep it in the fridge, bake Thursday (add 10 minutes), or bake it Wednesday and reheat.
Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.
Cut the bread into 3/4-inch cubes and spread them on sheet pans. Leave them out uncovered 1 to 3 days, or bake at 275°F for 40 minutes, stirring twice, until dry and crisp but not browned.
Melt the butter in a large skillet over medium heat. Cook the onions and celery with a pinch of salt 10 minutes, until soft and sweet. Add the garlic, sage and thyme and cook 1 minute more.
In your biggest bowl, toss the bread with the vegetables and parsley. Whisk the eggs into the stock with the salt and pepper and pour it over, folding until every cube is moist. Let it sit 10 minutes; if any bread is still dry, add a splash more stock.
Heat the oven to 375°F. Butter a 9 by 13-inch dish, pile the stuffing in loosely and cover with foil. Bake 25 minutes covered, then 25 uncovered, until the top is deep golden and crisp and the middle is hot.
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