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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The familiar mix of herbs in this dressing offers homey comfort. 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 pieces (about 10 cups) |
2 1/2 cups chopped yellow onions |
1 1/2 cups 1/4 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:
1. Preheat oven to 250°F. 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.
2. 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.
3. Preheat oven to 350°F. 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°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
4. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
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