Simple Stuffing

Updated at: Sat, 18 Nov 2023 20:32:23 GMT

Step 1

Preheat oven to 250°. Grease a 13x9x2" baking dish with unsalted butter and set aside. Scatter 1 lb. good-quality day-old white bread, torn into 1" pieces (about 10 cups), 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.

Step 2

Meanwhile, melt ¾ cup unsalted butter in a large skillet over medium-high heat; add 2½ cups chopped yellow onions and 1½ cups ¼" slices celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in ½ cup chopped flat-leaf parsley, 2 Tbsp. chopped fresh sage, 1 Tbsp. chopped fresh rosemary, 1 Tbsp. chopped fresh thyme, 2 tsp. kosher salt, and 1 tsp. freshly ground black pepper. Drizzle in 1¼ cups low-sodium chicken broth and toss gently. Let cool.

Step 3

Preheat oven to 350°. Whisk 2 large eggs and remaining 1¼ cups low-sodium chicken broth 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.

Step 4

Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.

Step 5

Do ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes.

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