- ¾ cup butter (I use salted)
- 1 pound good-quality day-old white bread, torn or cut into 1-inch pieces (about 12 cups)
- 1 3/4 cups chopped yellow onion
- 1 ½ cups chopped celery
- 1/4 cup chopped flat-leaf parsley
- 1 1/2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 ½ cups low-sodium chicken broth, divided
- 2 large eggs
- Preheat oven to 250°. Butter a 9×13-inch 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 then transfer to a very large bowl OR
- In a large skillet, melt the butter over medium heat. Add the onions and celery and sautee until they’re soft and just begin to brown, about 8 to 10 minutes. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt and pepper. Drizzle in 1 1/4 cups of the broth and toss gently. Set aside.
- Preheat oven to 350°. Whisk the remaining 1 1/4 cups of the chicken 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 35 to 40 minutes. Remove the foil and continue to bake until set and the top is browned and crisp, about 10 to 15 ore minutes.