Classic Thanksgiving Stuffing
- 1 1/2 sticks Unsalted butter
- 1 lb Day-old french baguette, torn into 1" pieces
- 2 1/2 cup Yellow onion chopped
- 1 1/2 cup Celery sliced
- 1/2 cup Flat-leaf parsley chopped
- 1 tbsp Fresh rosemary chopped
- 1 tbsp Fresh thyme chopped
- 2 tsp kosher salt
- 1 tsp Ground black pepper
- 2 1/2 cup Low-sodium chicken broth divided
- 2 Eggs
- Preheat oven to 250.
- Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about an hour.
- Let cool, transfer to a very large bowl.
- Butter a 13x9x2 baking dish and set aside.
- Melt 3/4 cup of butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350. Whisk eggs in a small bowl, mix in 1 1/4 cups broth. Add contents to bread mixture; fold gently until thoroughly combined. Transfer mixture to the prepared dish, cover with foil, and bake for 40 minutes.
- Continue to bake, uncovered, until stuffing has set and top layer is browned and crisp, about 30 minutes longer.
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