Dressing

I say dressing.  You say stuffing.  If I'm not stuffing it into anything, it's dressing. Play with the seasonings as you wish. I once didn't have any fresh sage or rosemary and used a good dash of dried Italian Seasoning.  It came out great!

Ingredients:

1 1/2 sticks of butter
1 pound white bread torn into 1 inch pieces ( about 10 cups)
2 1/2 cups chopped onion
1 1/2 cups celery slices
1/2 cup flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons sea salt
1 teaspoon pepper
2 1/2 cups low-sodium chicken broth, divided
2 eggs

Directions:

•  Preheat oven to 250 degrees.  Scatter bread in a single layer on rimmed baking sheet.
• Bake stirring occasionally until dried out, about an hour.  Let cool, transfer to large bowl.
• Melt butter in a large skillet over medium-high heat. Add onions and celery and cook for 10 minutes, stirring often.
• 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 degrees.  Whisk 1 1/4 cups broth and eggs in a small bowl
• Add to bread mixture and stir until combined.
• Transfer to a buttered 13x9 inch baking dish, cover with foil and bake 40 mintes.
• (Dressing can be made ahead up to one day--uncover at this stage, let cool, cover and chill before baking further)
• Bake uncovered 40-45 minutes longer (if chilled, add 10-15 minutes)