Thanksgiving Stuffing

Method

1. bake20 min
   275°F, cubes spread on two sheets
   the bread until dry through but barely colored — dried, not toasted: toast resists the stock, dried bread drinks it; day-old bread on the counter overnight does this step for free
2. sweat10 min
   medium, in all the butter
   onion + celery in what looks like too much butter until fully soft, garlic + sage + thyme for the last two minutes — the herbs bloom in the fat, and this butter is the carrier that will perfume every cube
3. whisk2 min
   stock and eggs, off heat
   stock + eggs + salt + pepper — the eggs are the quiet difference between stuffing that slices and stuffing that spoons; they set the custard that holds the middle together
4. mix4 min
   gently, until evenly damp
   bread + vegetables + parsley + the stock mixture, folded until every cube is moistened but not collapsing — the target is damp sponge, not porridge; pour in stages and stop when a squeezed cube weeps but holds
5. bake25 min
   375°F, covered, in a buttered 9x13
   foil on — the covered phase is the steam bath that melts the interior into one savory custard; without it the dish is croutons in a pan
6. bake20 min
   375°F, uncovered, until deep gold
   foil off, dotted with extra butter if feeling generous — the uncovered phase builds the contested crust; the corner pieces are currency at the table for a reason