This simple recipe is scrumptious on its own, but it’s also the perfect jumping-off point for all kinds of variations.
1 lb sturdy white sandwich bread, cut into ½-inch cubes
3 yellow onions, small dice
6 ribs celery, small dice
6 Tbsp unsalted butter
1 tsp kosher salt
1¼ tsp dried sage
1¼ tsp dried thyme
1½ to 1¾ cup chicken broth
1. Preheat oven to 300°F. Spread bread cubes on a sheet pan and bake 30 to 40 minutes or until the outside is completely dry but the bread still gives slightly when you squeeze it.
2. In a sauté pan over medium heat, melt butter, add vegetables, and sauté until completely soft, 15 to 20 minutes. Add the salt, sage, and thyme; continue to cook until fragrant, about 30 seconds.
3. Increase oven temperature to 400°F. In a large bowl, combine the bread cubes, vegetables, and broth. Bread should be thoroughly moistened but not soupy.
4. Bake uncovered for 20 minutes or until the top is brown and the center is heated through. Serves 6-8.
Once you’ve got the base recipe down, swap ingredients to create your own version, such as:
Prep the bread according to Step One. Over medium-high heat, sauté ¾ lb sweet Italian sausage, breaking it with a spoon, until browned. Remove to a bowl. Reduce heat to medium and add 6 Tbsp unsalted butter; 2 yellow onions, small dice; and 3 ribs celery, small dice. After 10 minutes, add 2 Granny Smith apples, diced, and continue to cook 5-10 minutes, until the vegetables are completely soft and the apples are just tender. Season according to Step Two, then proceed with Steps Three and Four.
Swap 1 lb cornbread (unsweetened) for the white sandwich bread and prep according to Step One. Over medium heat, sauté ½ lb thick-cut bacon, diced, until crisp. Remove to a bowl and add 3 sweet onions, diced, and cook until caramelized, 20 to 30 minutes. Season according to Step Two, then proceed with Steps Three and Four.