Thanksgiving Dressing/Stuffing with Sourdough Bread

 

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

1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)

2½ cups chopped yellow onions

1½ cups ¼-inch slices celery

½ cup chopped flat-leaf parsley

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups low-sodium chicken broth, divided

2 large eggs

Preparation

1. Step 1

   Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

   Step 2

   Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently. Let cool.

   Step 3

   Preheat oven to 350°. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.

   Step 4

   Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.

   Do 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, 50–60 minutes.