Preheat oven to 250⁰ F.
Butter a 13"x 9" baking dish or large casserole and set aside.
Scatter bread in a single layer on a rimmed baking sheet. Bake for about an hour stirring about every 20 minutes – until dried out. Let cool then place in a large bowl.
Prepare vegetables and herbs – chop or slice.
In a large skillet, melt butter over medium-high heat. Add onions and celery. Stirring often, cook until just beginning to brown – about 10 minutes.
While the onions and celery are cooking, add the parsley, sage, rosemary and thyme to the bread cubes. When the onion mixture is ready, add it to the bread cubes as well. Stir. Add salt and pepper.
Evenly distribute 1 ¼ cup (half of full amount) of the chicken broth over the bread cubes and gently toss.
As the bread cube mixture is cooling, Preheat oven to 350⁰ F. In a small bowl, whisk together the remaining 1 ¼ cups chicken broth and eggs. Add to the bread cube mixture stir gently until thoroughly combined. Use vegetable broth as a vegetarian alternative.
Scoop into prepared baking dish. Cover with foil and bake for 60-70 minutes – until the center reaches a temperature of 160⁰ F. If you prefer a crunchier top, remove the foil for the last 15 minutes.
**Can be made a day ahead of time and reheated.
**For Vegetarian Dressing simply substitute Vegetable Broth for the Chicken Broth.
Ingredients
Directions
Preheat oven to 250⁰ F.
Butter a 13"x 9" baking dish or large casserole and set aside.
Scatter bread in a single layer on a rimmed baking sheet. Bake for about an hour stirring about every 20 minutes – until dried out. Let cool then place in a large bowl.
Prepare vegetables and herbs – chop or slice.
In a large skillet, melt butter over medium-high heat. Add onions and celery. Stirring often, cook until just beginning to brown – about 10 minutes.
While the onions and celery are cooking, add the parsley, sage, rosemary and thyme to the bread cubes. When the onion mixture is ready, add it to the bread cubes as well. Stir. Add salt and pepper.
Evenly distribute 1 ¼ cup (half of full amount) of the chicken broth over the bread cubes and gently toss.
As the bread cube mixture is cooling, Preheat oven to 350⁰ F. In a small bowl, whisk together the remaining 1 ¼ cups chicken broth and eggs. Add to the bread cube mixture stir gently until thoroughly combined. Use vegetable broth as a vegetarian alternative.
Scoop into prepared baking dish. Cover with foil and bake for 60-70 minutes – until the center reaches a temperature of 160⁰ F. If you prefer a crunchier top, remove the foil for the last 15 minutes.
**Can be made a day ahead of time and reheated.
**For Vegetarian Dressing simply substitute Vegetable Broth for the Chicken Broth.