Recipe courtesy of Adam Livow of Trenton Area Soup Kitchen.
¾ cup (1 ½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
2 ½ cups yellow onions, chopped
1 ½ cups celery, sliced quarter inch thick
½ cup flat-leaf parsley, chopped
2 tbsp fresh sage, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
2 tsp kosher salt
1 tsp freshly ground black pepper
2 ½ cups low-sodium chicken broth, divided
2 large eggs
- Preheat oven to 250°F. 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.
- Meanwhile, melt 3/4 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 1-1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°. Whisk 1-1/4 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 stuffing registers 160°, about 40 minutes.
- Continue to bake stuffing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.
Note: Stuffing 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.