Classic Bread Stuffing
Ingredients
1/2 cup butter (1 stick) plus more for buttering dish
1 large onion chopped
4 celery ribs halved lengthwise and chopped
3 large eggs
2 cups chicken broth (see note 1)
salt and freshly ground black pepper
1/2 cup fresh parsley minced (see note 2)
1 teaspoon fresh sage minced, or ½ teaspoon dried
1 teaspoon fresh thyme minced, or ½ teaspoon dried
1 teaspoon fresh marjoram minced, or ½ teaspoon dried
1 loaf French bread cut into 1/2-inch cubes and dried overnight on counter (about 1 pound, see note 3)
Directions
Adjust oven rack to middle position and preheat to 400 degrees. Coat a 9-inch by 13-inch baking dish with butter.
In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes. Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and ½ teaspoon pepper.
To skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.
Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.
