Turkey Dressing
"Simply the Best" Dressing - Epicurious
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
8 slices Pepperidge Farm white & 4 slices Private Selection Rye
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4" slices celery
1/2 cup chopped flat-leaf parsley or 6 tablespoon dried parsley
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs
Instructions
Preheat oven to 250°F. Butter a 13x9x2" 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. Use cooking spray on aluminum
foil.
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°F. 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 dressing registers 160°F, about 40 minutes.
Notes
Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
Alan Notes
Thanksgiving isn't the same without dressing. Especially leftovers!