Simple-Is-Best Stuffing
, 3 h 15 min, 8–10 servings
Classic herb-and-celery bread stuffing; oven-dried bread, buttery sautéed onions, baked until golden and crisp on top.
| prepPreheat oven to 250°F / 120°C | |||||||
| prepGrease 13x9x2" / 33x23x5 cm baking dish with butter | |||||||
| 450 g day-old white bread, torn into 2.5 cm pieces (about 10 cups) | Bake bread 250°F / 120°C, 1 hr | Cool bread, transfer to large bowl | Add to bread, stir in herbs & seasoning | Drizzle in broth, toss gently, cool | Fold in gently until combined | Cover, bake 350°F / 175°C, 35–40 min | Uncover, bake until golden, 35–45 min |
| 170 g unsalted butter (1 1/2 sticks) | Melt butter, brown onions & celery 10 min | ||||||
| 350 g chopped yellow onions | |||||||
| 175 g 6 mm slices celery | |||||||
| 25 g chopped flat-leaf parsley | |||||||
| 2 Tbsp chopped fresh sage | |||||||
| 1 Tbsp chopped fresh rosemary | |||||||
| 1 Tbsp chopped fresh thyme | |||||||
| 2 tsp Diamond Crystal or 1 tsp Morton kosher salt | |||||||
| 1 tsp freshly ground black pepper | |||||||
| 300 ml low-sodium chicken broth (first half) | |||||||
| 2 large eggs | Whisk eggs & remaining broth | ||||||
| 300 ml low-sodium chicken broth (second half, for the eggs) | |||||||
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