Simple Is Best Dressing

Servings: 8–10 servings Source:

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish

1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)

2 1/2 cups chopped yellow onions

1 1/2 cups 1/4-inch slices celery

1/2 cup chopped flat-leaf parsley

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 1/2 cups low-sodium chicken broth, divided

2 large eggs

Directions

Preheat oven to 250°. Butter a 13x9x2-inch 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 just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.

Preheat oven to 350°. Whisk 1 1/4 cups 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 an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.

Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.