Ingredients:

  • 6 cups (500g) crumbled cornbread or dried white bread cubes
  • 1 tsp (5g) dried rubbed sage
  • 1/2 tsp (2.5g) dried thyme
  • 3 cups (450g) cooked chicken thighs, shredded
  • 1 cup (225g) unsalted butter
  • 2 cups (300g) yellow onion, finely diced
  • 1.5 cups (200g) celery, finely diced
  • 2 cloves garlic, minced
  • 3.5 cups (840ml) low-sodium chicken stock
  • 2 large eggs, lightly beaten
  • 1 tsp (6g) sea salt
  • 1/2 tsp (3g) cracked black pepper

Instructions:

  1. Melt the butter in a large skillet over medium heat. Add the onions and celery, sautéing for 8–10 minutes until translucent and aromatic. Add the garlic in the last 60 seconds of cooking.
  2. In a large mixing bowl, combine the dried bread cubes, shredded chicken thighs, dried sage, and dried thyme. Pour the butter and sautéed vegetable mixture over the bread and toss gently.
  3. Whisk the eggs into 3 cups of the chicken stock along with salt and pepper. Slowly pour this over the bread mixture. Let it sit for 5 minutes to absorb. If the mixture remains dry, add the remaining 0.5 to 1 cup of stock until very moist but not soupy.
  4. Transfer the mixture to a greased 9x13 inch baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes.
  5. Remove the foil and bake for an additional 20 minutes until the top is deeply golden brown and the edges are crisp.