Classic Thanksgiving Dressing With Parsley, Sage and Thyme

Name: Classic Thanksgiving Dressing With Parsley, Sage and Thyme
Total time: 80
Yield: 16
Ingredients: 1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes; 4 tablespoons butter; 2 onions, diced; 2 celery stalks, diced; ¼ cup minced fresh parsley leaves; 1 teaspoon dried sage, rubbed between fingers; 1 teaspoon dried thyme leaves; ¾ teaspoon salt; ½ teaspoon ground black pepper; 2 cups low-sodium chicken broth; 2 large eggs

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

Dinner,Side Dish 1 Hr. 20 Mins.

Ingredients

16 servings

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1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
•

4 tablespoons butter
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2 onions, diced
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2 celery stalks, diced
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¼ cup minced fresh parsley leaves
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1 teaspoon dried sage, rubbed between fingers

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1 teaspoon dried thyme leaves
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¾ teaspoon salt
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½ teaspoon ground black pepper
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2 cups low-sodium chicken broth
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2 large eggs

Instructions

Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight.
Preheat the oven to 400 degrees F (200 degrees C). Adjust the oven racks to lower- and upper-middle positions. Grease a 3-quart baking dish.
Bake bread cubes in the preheated oven until golden, 12 to 15 minutes.
Reduce heat to 350 degrees F (175 degrees C).
Heat butter in a large skillet over medium-high heat. Add onions and celery; sauté until soft, 8 to 10 minutes. Transfer mixture to a large bowl.
Add bread, parsley, sage, thyme, salt, pepper, chicken broth, and eggs to onion mixture; mix well. Transfer mixture to the prepared baking dish; cover with foil.
Bake in the preheated oven until steamy, about 30 minutes. Remove foil; continue baking until top is crusty, about 10 minutes more. Serve immediately.