Simple Is Best Dressing

Ingredients

3/4 cup {170 g} ( 1 1/2 sticks )

unsalted butter plus more for baking dish

1 pound {454 g}

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

2 1/2 cup {400 g}

chopped yellow onions

1 1/2 cup {186 g}

celery, 1/4 inch slices

1/2 cup {0.0 g}

chopped flat-leaf parsley

2 TBL {7.5 g}

chopped fresh sage

1 TBL {2.1 g}

chopped fresh rosemary

1 TBL {2.4 g}

chopped fresh thyme

2 tsp {9.3 g}

kosher salt

1 tsp {2.9 g}

freshly ground black pepper

2 1/2 cup {651 g}

low-sodium chicken broth, divided

{100 g} 2

large eggs

Recipe Preparation

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.

DO 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).

Recipe by Victoria Granof

Source

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