Stuffing

Ingredients

• 16 ounces country-style bread – cut into 0.75-inch cubes
• 10 tbsp unsalted butter
• 2 cups yellow onion – finely chopped
• 2 cups celery – finely chopped
• 2 tbsp fresh sage – finely chopped
• 1 tbsp fresh thyme – finely chopped
• 1 tsp fresh rosemary – finely chopped
• 0.25 cup flat-leaf parsley – chopped
• 2 tsp kosher salt
• 1 tsp black pepper – freshly ground
• 2.5 cups low-sodium chicken stock
• 2 each eggs – large, beaten

Instructions

1. Heat the oven to 250°F. Spread the bread cubes on two rimmed baking sheets and bake, stirring halfway, until dry to the touch but not browned, 45–60 minutes; cool completely. Increase oven temperature to 350°F.
2. Grease a 9x13-inch baking dish with 1 tbsp of the butter; set aside. Melt the remaining 9 tbsp butter in a large skillet over medium heat.
3. Add the onion, celery, and 1 tsp of the kosher salt to the skillet. Cook, stirring occasionally, until vegetables are softened and translucent, 8–10 minutes. Stir in the sage, thyme, and rosemary and cook until fragrant, about 1 minute. Remove from heat and let cool 5 minutes.
4. In a large bowl, combine the dried bread cubes, the cooked vegetables with their butter, parsley, remaining 1 tsp kosher salt, and the black pepper; toss to distribute.
5. In a separate bowl, whisk the eggs with the chicken stock. Pour over the bread mixture and toss until evenly moistened—the bread should be hydrated but not soggy. Let stand 10 minutes to absorb.
6. Transfer the mixture to the prepared baking dish and cover tightly with foil. Bake until heated through and set, about 30 minutes. Remove foil and continue baking until the top is golden and crisp and the center is set (an instant-read thermometer inserted in the center registers 165°F), 20–30 minutes more.
7. Let rest 10 minutes before serving warm.