Prep 1Hr | Bake 1Hr 20M | Enjoy in 2Hr 20M
Dressing or stuffing? We won’t judge either way, so long as it’s delicious. This simple recipe goes into the oven for 40-45 minutes, allowing you ample time to prep the rest of your Thanksgiving dinner while it cooks.
3/4 cup unsalted butter
10 cups day-old white bread, torn into 1-inch pieces
2 1/2 cups chopped yellow onion
1 1/2 cups slices celery
1/2 cup chopped parsley
2 tbsp chopped sage
1 tbsp chopped thyme
2 tsp kosher salt
1 tsp ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs
Preheat oven to 250 degrees. Butter a 13x9x2-inch baking dish and set aside.
Scatter bread into a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out (about 1 hour). Let cool, transfer to a large bowl.
Melt 3/4 cup butter in a large skillet over medium-high heat. Add celery and onions. Stir often until onion begins to brown.
Add to bowl with bread, stir in herbs, salt and pepper. Add 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350 degrees. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture, folding gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake 40 minutes.
Bake dressing, uncovered, until set and top is browned and crisp (about 40-45 minutes).