"Simple Is Best" Dressing

From the kitchen of Carly

Toasted bread cubes tossed with caramelized onions, celery, fresh sage, rosemary, and thyme, then bound with butter and broth. This is classic dressing stripped down to what matters: quality ingredients, proper technique, and enough restraint to let the bread shine.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1¾ cup (1½ sticks) unsalted butter plus more for baking dish
  • 11 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
  • 12½ cups chopped yellow onions
  • 11½ cups ¼" slices celery
  • 1½ cup chopped flat-leaf parsley
  • 12 tablespoons chopped fresh sage
  • 11 tablespoon chopped fresh rosemary
  • 11 tablespoon chopped fresh thyme
  • 12 teaspoons kosher salt
  • 11 teaspoon freshly ground black pepper
  • 12½ cups low-sodium chicken broth or vegetable broth, divided
  • 12 large eggs

Instructions

  1. Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. 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.

  2. 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.

  3. 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. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.

  4. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).