Simple Dressing

By NicoleP

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
• 1 lb good quality day-old white bread, torn into 1" pieces (about 10 cups)
• 2 1/2 cups chopped yellow onions
• 1 1/2 cups celery 1/4" slices
• 1/2 cup chopped flat-leaf parsley
• 2 tbsp chopped fresh sage
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 1/2 cup low-sodium chicken broth, divided
• 2 large eggs

Details

Servings 10

Preparation

Step 1

Preheat oven to 250°. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until browning begins, about 10 minutes. Add to bowl with bread; stir in herbs, salt and pepper. Drizzle in 1 1/4 cup broth and toss gently. Let cool.

Preheat oven to 350°. Whisk 1 1/4 cup broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until internal temp is 160°, about 40 minutes. Uncover, let cool. Once cool, recover and chill (if making ahead of time).

If needed, make dressing one day ahead.

Bake dressing, uncovered, until top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).