Side Dish · Tested at home

My Favorite Herb Dressing/Stuffing

Name: My Favorite Herb Dressing/Stuffing
Total time: 2 h 45 min
Yield: 8–10 servings
Ingredients: ¾ cup (1½ sticks) unsalted butter, plus more for the baking dish; 1 lb. good-quality day-old white bread, torn into 1-inch pieces (about 10 cups); 2½ cups chopped yellow onions; 1½ cups celery, sliced ¼ inch thick; 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 cups low-sodium chicken or vegetable broth, divided; 2 large eggs

Buttery bread dressing with onions, celery, and fresh herbs, baked until crisp on top.

Adapted from Victoria Granof’s Bon Appétit – Simple-Is-Best Stuffing. Directions simplified for My Complete Cooking; chicken or vegetable broth may be used.

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Dry the bread: Heat the oven to 250°F. Spread the torn bread on a rimmed baking sheet and bake for about 1 hour, stirring occasionally, until dry. Let cool, then put it in a very large bowl. Butter a 13 × 9 × 2-inch baking dish.
Cook the vegetables: Meanwhile, melt the ¾ cup butter in a large skillet over medium-high heat. Add the onions and celery and cook, stirring often, for about 10 minutes, until they just start to brown.
Mix: Add the vegetables and all the butter from the skillet to the bread. Gently toss with the parsley, sage, rosemary, thyme, salt, and pepper. Pour in 1¼ cups broth, toss again, and let cool.
Add the eggs: Heat the oven to 350°F. Whisk the eggs with the remaining 1¼ cups broth, then gently fold into the cooled bread mixture. Transfer to the buttered baking dish.
Bake covered: Cover with foil and bake for 35–40 minutes, until the center reaches 160°F. This is the first baking stage; continue with the uncovered bake.
Brown the top: Remove the foil and bake for another 35–45 minutes, until set, golden, and crisp on top. Check that the center reaches at least 165°F before serving.

Recipe Notes

Make ahead: Up to 1 day ahead, complete the covered bake, continuing until the center reaches 165°F before chilling. Remove the foil, let cool briefly, then cover and refrigerate within 2 hours. The next day, uncover and bake at 350°F for 45–60 minutes, until browned and crisp and the center reaches 165°F.

Temperature clarification: The supplied method checks for 160°F after the covered stage. Finish baking to at least 165°F before serving; for the make-ahead option, reach 165°F before refrigeration. See FoodSafety.gov – Safe Minimum Internal Temperature Chart.

From Justin’s kitchen

My favorite herb dressing/stuffing.

My Favorite Herb Dressing/Stuffing

Ingredients

Let’s cook.

Recipe Notes

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