This simple stuffing dish, or dressing as you would call it, will become a staple food on your Thanksgiving dinner menu for years to come. Tearing the bread creates more texture than cutting it into neat squares. Make sure the bread is dehydrated – it soaks well in the broth. 5 Simple steps for Best Dressing.
For 8-10 servings
- ¾ Cup (1 ½ stick) unsalted butter and more for the baking dish
- 1 Good quality old white bread, torn into 1-inch pieces (about 10 cups)
- 2 ½ cup chopped yellow onion
- 1 ½ cup 1/4-inch sliced celery
- ½ cup is chopped into flat-leaf parsley
- 2 tbsp fresh sage chopped
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 ½ cup low-sodium chicken broth, divided
- 2 large eggs
Preheat oven to 250-degree centigrade. Brush some butter on a 13x9x2-inch baking dish and set aside. Scatter the bread in a single layer on a rimmed baking sheet. Bake, occasionally stirring, until dry, about 1 hour. Let it cool; Transfer to a huge bowl.
Meanwhile, melt 3/4 cup butter in a large saucepan over medium-high heat; add onion and celery. Stir for about 10 minutes until browned. Add to bowl with bread; Mix herbs, salt, and pepper. Pour 1 ¼ cups of broth and toss evenly. Let it cool.
Preheated oven to 350 degrees Celsius. In a small bowl, Whisk 1 ¼ cups broth and eggs. Add it to the bread mixture; fold gently until well combined. Transfer to prepared dish, cover with foil and bake until an instant-reading thermometer in the center of the dressing goes to 160 degrees for 40 minutes.
Continue baking for 40-45 minutes, uncovered, until set and the top is browned and crisp.
Proceed: You can bake the dressing (before browning). Uncover and let cool, then cover and chill. Uncover and bake until the top is browned and crisp, 50–60 minutes.
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