"Simple Is Best" Dressing
A classic bread dressing made with day-old white bread, aromatic vegetables, and fresh herbs. This traditional stuffing recipe features a perfect blend of butter-sautéed onions and celery, fresh parsley, sage, rosemary and thyme, all brought together with rich chicken broth.
Ingredients
- •¾ cup unsalted butter
- •1 pound day-old white bread
- •2½ cups yellow onions
- •1½ cups celery
- •½ cup flat-leaf parsley
- •2 tablespoons fresh sage
- •1 tablespoon fresh rosemary
- •1 tablespoon fresh thyme
- •2 teaspoons kosher salt
- •1 teaspoon black pepper
- •2½ cups chicken broth
- •2 large eggs
Cooking Instructions
- 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.
60 min
- 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.
15 min
- 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.
40 min
- 4.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
45 min
