Makes: 8 servings
Prep: 30 mins
Bake: 1 hr 10 mins
Ingredients
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1 1 pound loaf country white bread, torn into 3/4-inch pieces (about 10 cups)
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1 stick (4 oz.) butter
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2 onions, chopped
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4 ribs celery, chopped
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Salt and pepper
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2 cups low-sodium chicken broth
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2 eggs
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1/3 cup chopped flat-leaf parsley
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1 tablespoon chopped fresh sage
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1 tablespoon chopped fresh rosemary
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1 tablespoon chopped fresh thyme
Directions
- Place racks in the upper and lower thirds of the oven; preheat to 300 degrees . Divide the bread between 2 rimmed baking sheets. Bake, stirring bread and switching sheets halfway through baking, until bread is toasted, about 20 minutes. Let cool; transfer to a large bowl. Increase the oven temperature to 375 degrees .
- In a skillet, melt the butter over medium-high heat. Add the onions, celery, 1 1/2 tsp. salt and 1 tsp. pepper. Cook, stirring, until the vegetables are soft, about 8 minutes.
- In a large bowl, whisk together the broth and the eggs. Pour over the bread. Add the vegetables and herbs; toss to combine.
- Transfer the stuffing to a greased shallow 3-qt. baking dish. Bake until the top is browned, about 45 minutes.