Recipe by Adam Pearson and photography by Matt Armendariz
Prep time 15 minutes
Bake time 30 minutes
1 baguette, torn into 2.5-5 cm pieces
140g unsalted butter
2 shallots, sliced
3 stalks celery, diced
1 bunch spring onions (green onions), thinly sliced
1 bunch of flat-leaf parsley, chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
4 cloves garlic, minced
1-2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
3 large eggs
475ml chicken broth, divided
15g unsalted butter, at room temperature
Preheat the oven to 190°C (375°F).
Spread the torn bread pieces onto a baking tray suitable for baking in the oven. Bake for approximately 15 minutes to slightly dry out the bread. Once done, allow it to cool slightly, then transfer the dried bread pieces into a large mixing bowl.
In a large skillet over medium-high heat, melt the butter. Add the shallots and celery, sautéing for about 5 minutes. Include the green onions, herbs, garlic, salt, and pepper, continuing to sauté for an additional 5 minutes until the celery becomes tender.
Pour the herb mixture over the dried bread in the mixing bowl.
In a separate small bowl, whisk together the eggs and 475ml (2 cups) of the chicken broth. Pour this mixture over the bread and herb mixture in the bowl. Stir to combine; if the mixture feels too dry, you can add additional broth for moisture.
Grease a baking tray similar to the Mud Australia Slice Tray with the room temperature butter. Transfer the stuffing mixture into the greased tray.
Cover the tray with foil and place it in the preheated oven. Bake for 30 minutes covered, then remove the foil and bake for an additional 30 minutes or until the stuffing turns golden brown.
Once done, remove from the oven and serve the stuffing warm.