"Simple Is Best" Dressing
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 ⓘ
Instructions
- 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.
- 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°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:
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
Nutrition & Diet Analysis (per serving)
633
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).