Classic Dressing Recipe
- 2 1-pound loaves country-style bread
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 celery stalks, chopped
- 1 garlic clove, chopped
- 2 tablespoons fresh sage, chopped
- 1/2 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
- 1/4 teaspoon celery seeds
- Pinch of cayenne pepper
- 2 1/2 cups low sodium chicken broth
- 3/4 cup fresh parsley leaves, chopped
- Tear bread into 1″ pieces (you should have about 20 cups); spread out on baking sheets and let sit overnight to dry out.
- Preheat oven to 375°F. Heat oil in a large skillet over medium heat. Add onions, celery, garlic, sage, and thyme; season with salt and pepper and cook, stirring occasionally, until vegetables are soft, 10–12 minutes. Add butter, celery seeds, cayenne, and broth and cook, stirring occasionally, until butter is melted.
- Transfer to a large bowl; add bread and parsley. Toss, adding more broth as needed to moisten.
- Transfer to a 13×9″ baking dish; cover with foil. Bake until heated through, 45–50 minutes. Uncover; bake until dressing is browned and crisp, 15–20 minutes longer.