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).
Get the nutrition facts for this recipe here.