- 1). Wrap a loaf of day-old potato bread in cling film and place it in the freezer for 30 minutes to facilitate slicing. Remove the bread and place it on a cutting board.
- 2). Cut the bread into 1-inch cubes with a serrated bread knife and set aside. Melt 4 tbsp. of unsalted butter in a saute pan over medium-low heat. Add 1 cup of finely diced white onions and 1 cup of finely diced celery to the pan.
- 3). Sweat the vegetables until the onions soften and have a translucent appearance, approximately 10 minutes. Add 1/4 cup of chopped flat-leaf parsley, 1 tbsp. of freshly chopped sage, 1 tbsp. of freshly chopped thyme and 1 tbsp. of freshly chopped rosemary to the vegetables and cook until fragrant, approximately four minutes.
- 4). Heat the oven to 400 degrees Fahrenheit. Distribute the bread on a sheet pan in an even layer and place it on the middle rack of the oven. Bake the bread until slightly firm, approximately eight minutes.
- 5). Transfer the bread cubes to a mixing bowl and set aside. Mix together 2 egg yolks, 2 tsp. of kosher salt, 1 tsp. of freshly ground black pepper and 1 tsp. of heavy cream and set aside. Add the sweated vegetables and 1-1/2 cups of chicken broth to the bread cubes and fold to incorporate. Adjust the consistency as needed with additional chicken broth.
- 6). Reduce the heat in the oven to 350 degrees Fahrenheit. Pour the egg mixture in the stuffing and fold to incorporate. Place the stuffing in an oiled baking dish and place it on the middle rack of the oven.
- 7). Bake the stuffing until cooked through, approximately one hour.