Simple Is Best Dressing
Ingredients
- 180 ml (1 1/2 sticks) unsalted butter plus more for baking dish
- 454 g good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
- 600 ml chopped yellow onions
- 360 ml 1/4-inch slices celery
- 120 ml 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
- 600 ml low-sodium chicken broth, divided
- 2 large eggs
Instructions
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Preheat oven to 250°.
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Butter a 13x9x2-inch baking dish and set aside.
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Scatter bread 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.
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Meanwhile, melt 180 ml 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.
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Drizzle in 1 60 ml broth and toss gently. Let cool.
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Preheat oven to 350°.
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Whisk 1 60 ml broth and eggs in a small bowl.
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Add to bread mixture; fold gently until thoroughly combined.
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Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the centre of dressing registers 160°, about 40 minutes. Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.
Notes
Imported from Mela.
