Ingredients:
- 1 cup (2 sticks) unsalted butter plus some for the baking dish
- 1 loaf good-quality day old Italian or French bread torn into 1″ pieces (about 6 cups)
- 1 loaf good-quality sourdough, torn into 1″ pieces (about 6 cups)
- 1 chopped sweet onion
- 3 minced shallots
- 1 cup chopped scallions
- 1/2 cup minced leek, white and pale green parts only
- 1 3/4 cups chopped celery
- 3/4 cup chopped fresh parsley or 2 tablespoons dried
- 1 tablespoon dried rosemary
- 1 1/2 teaspoons dried thyme
- 2 teaspoons ground savory
- 1 teaspoon dried marjoram
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Note: All herbs and seasonings should be adjusted to your individual taste.
- 3 – 4 cups low-sodium chicken broth, divided
- 3 large eggs
Directions:
- Preheat oven to 250°.
- Scatter bread in a single layer on two rimmed baking sheets.
- Bake, stirring occasionally, until dried out with some golden-brown coloring, about 1 hour.
- Let cool; transfer to a very large bowl.
- Butter a large casserole dish. Mine is 14 x 11 (4 quarts) but you could use a 13 x 11.
- Melt butter in a large skillet over medium-high heat; add onions, shallots, leeks, and celery. Stir often until just beginning to caramelize, about 15 minutes.
- Add to bowl with bread.
- Stir in herbs, salt, and pepper.
- Drizzle in 2 cups broth and toss gently.
- Let cool.
- Whisk eggs in a small bowl.
- Add 1 cup broth.
- Fold gently into bread mixture until thoroughly combined.
- Add additional broth if dressing seems too dry.
- Transfer to buttered casserole dish.
- Cover with foil and bake 40 minutes.
- Uncover and bake until dressing is set and top is lightly browned and a bit crisp, about 45 minutes more unless you have other things in the oven. Then it might take longer.
Note: I make mine a day ahead, through step 15. I cover and refrigerate it, then take it out and let it sit on the counter for about 30 minutes before baking.