Crisp-Top Sage Apple Stuffing

Ingredients

• 1 large country bread loaf, cubed (680 g)
• 10 tablespoons unsalted butter, divided (142 g)
• 2 cups diced yellow onion (300 g)
• 2 cups sliced celery (240 g)
• 2 cups diced firm tart apple (260 g)
• 1 1/2 teaspoons fine salt (9 g)
• 1 teaspoon black pepper (2 g)
• 3 tablespoons finely sliced fresh sage (12 g)
• 1/2 cup chopped flat-leaf parsley (30 g)
• 2 teaspoons fresh thyme leaves (2 g)
• 3 cups low-sodium vegetable stock (720 g)
• 2 large eggs, thoroughly whisked (100 g)

Instructions

1. Dry bread. Heat oven to 300°F (150°C). Spread bread cubes on two pans and bake 18 to 22 minutes, turning once, until dry through the centers but not deeply browned.
2. Cook base. Melt 113 g butter. Cook onion, celery, apple, salt, and pepper 9 to 11 minutes until flexible. Add sage, parsley, and thyme for the final minute, then cool briefly.
3. Hydrate. Whisk eggs into stock. Fold vegetables through bread, then add three quarters of liquid. Add more only to dry areas until cubes glisten, compress slightly, and separate without becoming pasty.
4. Bake. Raise oven to 375°F (190°C). Butter a 9-by-13-inch dish with remaining butter. Add stuffing loosely, cover, and bake 25 minutes. Uncover and bake 15 to 20 minutes more.
5. Serve. Remove when the center is set and exposed peaks are deep gold. Settle 5 minutes, fluff only the top cubes, garnish if desired, and serve ten portions from the dish. Check the final texture and color before portioning, using the visual cue from the method rather than the clock alone. Check the final texture and color before portioning, using the visual cue from the method rather than the clock alone.

Notes

• Bread must be dry at the center before stock is added.
• Add liquid gradually and preserve the corners of individual cubes.
• Assemble 1 day ahead or freeze baked portions for up to 2 months. Cool or hold the finished dish as directed before packing leftovers. Cool or hold the finished dish as directed before packing leftovers.