Dressing
10 serving
Ingredients
- 6 oz. Butter, plus more
- 1 lb. White Bread, stale, torn in to 1" pieces
- 2 1/2 c. Yellow Onion, chopped
- 1 1/2 c. Celery, sliced
- 1/2 c. Parsley, chopped
- 2 Tbsp. Sage, chopped
- 1 Tbsp. Rosemary, chopped
- 1 Tbsp. Thyme, chopped
- 2 tsp. Kosher Salt, as needed
- 1 tsp. Ground Black Pepper
- 1 1/2 c. Chicken Broth, divided
- 2 Eggs
Instructions
Instructions
1.
Preheat oven to 250.F. Butter a 9x11x2" baking dish and set aside. Arrange bread in a single layer on a baking sheet and bake, stirring occasionally, until dry. Let cool and transfer to a large bowl.
2.
Meanwhile, melt butter in a large skillet over medium-high heat. Cook onion and celery, stirring often, until beginning to brown.
Transfer onion and celery to bowl with bread. Add herbs, salt, and pepper. Drizzle half the broth over and toss gently.
Preheat oven to 350.F. Whisk remaining broth and eggs together in a small bowl. Pour over bread mixture, folding gently to thoroughly combine.
5.
Transfer to the buttered dish, tent with foil, and bake 40 minutes.
6.
Remove foil and continue to bake until town is golden brown and crisp.
Comments
Wonderful. The fresh herbs really make this recipe stand out.
Very good, but slightly over-baked. Cooked in a cast-iron pan which may have resulted in it cooking faster than if it were in ceramic or glass.