Best Dressing Ever

← casseroles
From the kitchen of Alicia Wingren
Adapted from Bon Appetit Simple is Best Dressing
Ingredients
¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups) - I recommend sourdough dinner rolls, but just go for quality
2½ cups chopped yellow onions
1½ cups ¼-inch slices celery
½ cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2½ cups low-sodium chicken broth, divided
2 large eggs

Directions

• Preheat oven to 375°. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 10 minutes. The time will vary depending on how fresh your bread is. Watch it close! Allow to cool.
  
• Meanwhile melt 3/4 cup butter in large skilled add onions and celery, sauté until just starts to brown. Combine butter, onions and celery with toasted bread. Stir in herbs, salt and pepper. Add in 1¼ cups broth and toss gently. Let cool.
  
• Preheat oven to 350°. Whisk 1¼ cups 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 until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
  
• At this point I like to rough up the dressing with a big fork to create craggy edges that will help with the browning process. Return casserole to oven uncovered this time until top is browned and crisp, 40-45 minutes longer.
  

NOTES:
Dressing can be baked (before browning) 1 day ahead. Do the first bake, uncover and let cool completely, then cover and refrigerate. When you're ready to do the final bake, uncover and bake until top is browned and crisp, 50–60 minutes.