Tags: vegetarian - side - holiday - thanksgiving
Active Time: 20 minutes
Passive Time: 2 hours
Serves: 8-10

A simple, classic stuffing

Bon Appetit

• Unsalted butter: 3/4 cup (1.5 sticks), plus more for baking dish
  
  
• White bread: 1 lb, good quality, day old, torn into 1 inch pieces (about 10 cups)
  
  
• Yellow onion: 2.5 cups chopped
• Celery: 1.5 cups 1/4 inch slices
  
  
• Flat-leaf parsley: 1/2 cup chopped
• Sage: 2 tbsp
• Rosemary: 1 tbsp
• Thyme: 1 tbsp
• Kosher salt: 2 tsp
• Black pepper: 1 tsp
  
  
• Low-sodium chicken broth: 2.5 cups, divided
  
  
• Eggs: 2 large

• Replace the low-sodium chicken broth with low-sodium vegetable broth to make this vegetarian
• It can be baked before the browning step 1 day in advance. Uncover and let cool, then cover and chill. The next day, uncover and bake until top is browned and crisp, 50 - 60 minutes

1. Preheat oven to 250F. Butter a 13 x 9 x 2 baking dish and set aside. Scatter bread in a single later on a rimmed baking sheet and bake, stirring occasionally, until dried out, about 1 hour. Let cool and transfer to a very very large bowl
2. 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 1.25 cups broth and toss gently. Let cool
3. Preheat oven to 350F. Whisk remaining 1.25 cups broth with eggs in a small bowl. Add to bread mixture; fold gently until combined. Transfer to prepared baking dish, cover with foil, and bake until center of dressing is 160F, about 40 minutes
4. Continue to bake, uncovered, until set and top is browned and crisp, 40 - 45 minutes