| Servings |
| 8-10servings |
| Servings |
| 8-10servings |
Ingredients
- 3/4 cup 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 yellow onions chopped
- 1 1/2 cups celery 1/4 inch slices
- 1/2 cup flat-leaf parsley chopped
- 2 tbsp fresh sage chopped
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 2 tsp Kosher salt
- 1 tsp freshly ground black pepper
- 2 1/2 cups low sodium chicken broth divided
- 2 large eggs
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
- Make Ahead: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
- Source: https://www.bonappetit.com/recipe/simple-is-best-dressing
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