Ingredients
The following ingredients have 7 Servings
- 1 (16- to 18-ounce) loaf rustic white bread, cut into 1-inch cubes (about 10 cups)
- 4 tablespoons unsalted butter, plus an additional 2 tablespoons melted
- 1 pound yellow onions, diced
- 4 large stalks celery, diced
- 4 cloves garlic, minced
- 1/4 cup finely chopped fresh sage leaves
- Leaves from 4 fresh thyme sprigs
- 2 cups low-sodium turkey, chicken, or vegetable broth
- 2 large eggs
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Instruction
- Arrange a rack in the middle of the oven and heat to 225°F. Spread the bread cubes on a large rimmed baking sheet. Bake until quite crisp, stirring every 30 minutes, about 90 minutes total. Meanwhile, prepare the remaining ingredients.
- Lightly grease a 9x13-inch or 3-quart baking dish; set aside. Melt the 4 tablespoons butter in a large skillet over medium-high heat. Add the onions, celery, and garlic and cook, stirring frequently, until the vegetables are very soft, about 10 minutes. Stir in the sage and thyme and cook for 2 minutes more. Remove from the heat. Place the broth, eggs, salt, and a generous quantity of fresh black pepper in a medium bowl and whisk to combine; set aside.
- Transfer the toasted bread cubes and onion mixture to a large bowl and fold to combine. Drizzle the egg mixture into the bowl and fold until evenly moistened. Transfer to the prepared baking dish and spread into an even layer. Drizzle with the remaining 2 tablespoons melted butter. Cover tightly with aluminum foil. (At this point, the dressing can be refrigerated overnight or up to 24 hours.)
- When ready to bake, arrange a rack in the middle of the oven and heat to 375°F. Bake covered for 25 minutes. Uncover and bake until the top is lightly browned, about 15 minutes more. If you are baking the dressing directly from the refrigerator, expect to add 10 extra minutes baking time. Let stand 10 minutes before serving.
