Ingredients: |
Ingredients: ¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 lb. good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups (¼" slices) celery
½ cup chopped flat-leaf parsley
1 tsp. sage
1 tsp. rosemary
1 tsp. thyme
1 tsp. kosher salt
1/2 tsp. ground black pepper
2½ cups low-sodium chicken broth or vegetable broth, divided
2 large eggs
|
Directions: |
Directions: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 ¾ 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 1¼ cups broth and toss gently. Let cool.
Preheat oven to 350°F. Whisk 1¼ 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 one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.
Uncover dressing and continue to bake until set and top is golden brown and crisp, 40–45 minutes longer (if chilled, add 10–15 minutes for a total time of 1 hour 30 minutes–1 hour 40 minutes) |
This recipe for Doreen's Dressing "Simple is Best" is from