OVEN-BAKED BREAD STUFFING WITH SAGE AND THYME

OVEN-BAKED BREAD STUFFING WITH SAGE AND THYME image

Yield 10-12 servings

Number Of Ingredients 12

8 tablespoons unsalted butter (1 stick), plus extra for baking dish
1 large onion , chopped medium (about 1 1/2 cups)
4 medium ribs celery , diced medium (about 1 1/2 cups)
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 cup minced fresh parsley leaves
1/2 teaspoon ground black pepper
12 cups dried 1/2-inch cubes from one 1-pound loaf French bread , or potato or challah bread
2 cups chicken stock or low-sodium canned chicken broth
3 large eggs , beaten lightly
1 teaspoon table salt

Steps:

Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Heat butter in large skillet over medium-high heat until fully melted; pour off 2 tablespoons butter and reserve. Return skillet to heat; add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.