Makes 8 to 10 servings
This recipe can be made one day ahead.
- 3/4 cup (1 1/2 sticks) butter plus more for baking dish
- About 10 cups Rosemary Bread or Honey Whole Wheat Bread, torn into 1" pieces
- 2 1/2 cups chopped yellow onions
- 1 1/2 cups celery cut into 1/4" slices
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 cups chicken stock or broth, divided
- 2 large eggs
Preheat oven to 250°F. Butter a 9x13" baking dish and set aside. To prepare bread, scatter bread pieces 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 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.
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.
(If preparing ahead: Uncover and let cool, then cover and chill.)
Bake stuffing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
Adapted from Epicurius.com's recipe here.