Preheat the oven to 225°F. Spread the sourdough bread cubes evenly between two rimmed baking sheets. Dry the bread in the oven for approximately 30 minutes until they are crisp and have the texture of day-old bread. Set aside in a large mixing bowl.
1 16-ounce loaf sourdough bread
Increase the oven temperature to 375°F. Generously butter a 9”x13” baking dish and set it aside.
In a large skillet over medium heat, melt 6 tablespoons of butter. Add the diced onion, celery, garlic, sage, thyme, salt, and pepper to the skillet. Sauté for 5-7 minutes or until the vegetables are softened and just starting to caramelize. Transfer the vegetables to the large bowl with the dried bread cubes. Mix thoroughly.
6 tablespoons unsalted butter, 1 large yellow onion, 2 celery stalks, 4 cloves garlic, 2 tablespoons fresh sage, 1 tablespoon fresh thyme leaves, ½ teaspoon kosher salt, ¼ teaspoon black pepper
In a small mixing bowl, whisk together the eggs and chicken stock. Pour the egg mixture evenly over the bread cubes and vegetables, stirring well to combine. Allow the stuffing mixture to rest for a few minutes after combining to ensure the bread absorbs the liquid. Spread the stuffing mixture evenly in the buttered baking dish and cover it with aluminum foil.
2 ½ cups chicken stock, 2 large eggs
Bake the stuffing covered for 25 minutes. Remove the aluminum foil and bake for an additional 15 minutes or until the top of the stuffing is golden brown and crispy. To check for doneness, the internal temperature of the stuffing should reach at least 165°F.