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"Simple is Best" Dressing
servings
Ingredients
    Bread
  1. 1 lb Bread, White good-quality, day-old; torn into 1" pieces
    2. Saute
  2. 1 1/2 sticks Butter, Unsalted plus more for baking dish
  3. 2 1/2 cups Onion chopped
  4. 1 1/2 cups Celery 1/4" sliced
    5. Stir-in
  5. 1/2 cups Parsley, Flat-Leaf chopped
  6. 2 tbsp Sage, fresh chopped
  7. 1 tbsp Rosemary chopped
  8. 1 tbsp Thyme, Fresh chopped
  9. 2 tsp Kosher Salt
  10. 1 tsp Black Pepper
    11. Drizzle in & toss
  11. 1 1/4 cups Chicken Broth, Low Sodium divided
    12. Egg Mixture
  12. 2 large Egg
  13. 1 1/4 cups Chicken Broth, Low Sodium
Steps
  1. 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. 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. 3 Preheat oven to 350°F.
  4. 4 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.
  5. 5 Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).