Mamma’s Standard Dressing

Ingredients:

• 1 cup (2 sticks) unsalted butter plus some for the baking dish and some to top the dressing
• 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
• 6 cloves garlic
• 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
• 1/4 teaspoon rubbed sage
• 2 teaspoons ground savory
• 1 teaspoon dried marjoram
• 2-3 teaspoons kosher salt
• 1-2 teaspoons freshly ground black pepper
• Note: All herbs and seasonings should be adjusted to your individual taste.
• 5 – 6 cups low-sodium chicken broth, divided
• 3 large eggs

Directions:

1. Preheat oven to 250°.
2. Tear the bread into the dish you want to use. Pile it high. Then, scatter bread cubes in a single layer on two rimmed baking sheets.
3. Bake, stirring occasionally, until dried out with some golden-brown coloring, about 1 hour.
4. Let cool; transfer to a very large bowl.
5. Butter a large casserole dish. Mine is 14 x 11 (4 quarts) but you could use a 13 x 11.
6. Melt 1 cup butter in a large skillet over medium-high heat; add onions, garlic, shallots, leeks, and celery. Season to taste with salt and pepper. Stir often until just beginning to caramelize, about 15 minutes.
7. Add to bowl with bread.
8. Stir in herbs, salt, and pepper.
9. Drizzle in 3 cups broth and toss gently.
10. Let cool.
11. Whisk eggs in a small bowl.
12. Add 1-2 cups broth.
13. Fold gently into bread mixture until thoroughly combined.
14. Add additional broth if dressing seems too dry.
15. Add 1/2 to 3/4 cup of the chopped scallions and fold into bread mixture.
16. Transfer to buttered casserole dish.
17. Dot the top of the dressing with remaining butter.
18. Cover with foil and bake 40 minutes.
19. 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.
20. Top with remaining chopped scallions.

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.