Epicurious Turkey Stuffing

• servings: 8 servings
• total time: 3 hours

Ingredients

¾ cup (1½ sticks) unsalted butter, plus more for baking dish

1 lb. good-quality day-old white bread, torn into 1" pieces (about 10 cups)

2½ cups chopped yellow onions

1½ cups (¼" slices) celery

½ cup 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

2½ chicken broth, divided

2 large eggs

Directions

Preheat oven to 250°.

Scatter 1 lb. good-quality day-old white bread, torn into 1" pieces (about 10 cups), in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool;

transfer bread to a very large bowl.

Grease a 13x9x2" baking dish and set aside.

Meanwhile, melt ¾ cup (1½ sticks) butter in a large skillet over medium-high heat;

add 2½ cups chopped yellow onions and 1½ cups (¼" slices) celery to melted butter. Stir often until just beginning to brown, about 10 minutes.

Add cooked mix to bowl with dried bread cubes; stir in ½ cup 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, and 1 tsp. freshly ground black pepper.

Drizzle in 1¼ cups chicken broth and toss gently.

Let cool.

Preheat oven to 350°F.

Whisk 2 large eggs and remaining 1¼ cups chicken broth in a small bowl.

Add to bread mixture; fold gently until thoroughly combined.

Transfer to prepared baking dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, 35–40 minutes.

Uncover dressing; continue to bake until set and top is golden brown and crisp, 35–45 minutes longer.

Make Ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 45–60 minutes.

Notes

Editor’s note: This Thanksgiving stuffing recipe was first printed in Epicurious 2012 as "Simple Is Best Dressing.”