Classic Traditional Thanksgiving Dressing
Servings: 12
Equipment
- 9"x13" baking dish
Ingredients
- 1 cup unsalted butter, divided
- 1 lb day-old French white bread, diced into 1/2-inch cubes and dried
- 2 1/2 cups yellow onion, diced small (one extra large)
- 1 1/2 cups celery, diced small
- 2/3 cup flat-leaved parsley, finely minced 1/4 cup dried
- 1/4 cup fresh sage leaves, finely minced 1/8 cup dried
- 3 tbsp fresh rosemary, finely minced (sticks discarded) 1 tbsp dried
- 2 tbsp fresh thyme, finely minced (sticks discarded)
- 1 tsp salt
- 1 tsp pepper
- 2 1/2 cups chicken broth, divided
- 2 large eggs
Instructions
- Preheat oven to 250 degrees. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. (Bread must be very dry or it will turn to mush.)
- Transfer dried bread cubes to a very large bowl and set aside.
- Preheat oven to 350 degrees. Butter a 9"x13" baking dish and set aside.
- To a large skillet, add 3/4 cup butter and heat over medium-high heat to melt. Add the onions and celery. Cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes.
- Transfer vegetables to bowl containing bread cubes. Add the herbs, salt and pepper, 1 1/4 cups chicken broth and toss well to combine. Set aside.
- To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.
- Dice the remaining 1/4 cup butter into 8-10 pieces and evenly dot the butter over the top of the stuffing. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40-45 minutes or until top is a lightly golden brown as desired. Serve immediately.