Classic Sage and Rosemary Stuffing

Preheat an oven to 375°F (190°C). Butter a 2 1/2-quart (2.5-l) covered baker or a 9-by-13-inch (23-by-33 cm) baking dish.

In a large sauté pan over medium heat, warm the olive oil. Add the onion, celery, 1/2 tsp. salt and pepper to taste, and sauté until soft and translucent, 10 to 12 minutes. Transfer the onion mixture to a very large bowl, add the stuffing, sage and rosemary, and stir until well combined. Stir in the stock 1/2 cup (4 fl. oz./125 ml) at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not crunchy or mushy. You may not need all of the stock.

Transfer the stuffing to the prepared baking dish. Cover with a lid or a buttered sheet of aluminum foil and bake for 20 minutes. Remove the lid or foil and continue baking until the top is golden brown and crisp, 25 to 35 minutes more. Let rest for 10 minutes before serving.

If making the sage leaf garnish, in a small fry pan over medium-high heat, warm the olive oil until just shimmering. Working in batches to avoid crowding, add the sage leaves to the pan and fry until slightly crisp, 3 to 4 seconds. Using a slotted spoon, gently transfer the leaves to a paper towel–lined plate to drain. Sprinkle the leaves with salt, then crumble the sage leaves on top of the stuffing before serving. Serves 10 to 12.

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