Good Bye Stovetop! Hello Homemade! This is the first time I will be making dressing from scratch. There are still a few things I need to learn how to make and this one will be able to come off the list!
Photo: Con Poulos/Woman's Day
Total Time: 45 minutes
- 3 Tbsp olive oil, plus more for the pan
- 1 small loaf country bread (about 1 lb), cut into 1/2-in. pieces (about 10 cups)
- 2 medium onions, chopped
- Kosher salt and pepper
- 2 large carrots, cut into 1/4-in. pieces
- 2 stalks celery, cut into 1/4-in. pieces
- 3 cups low-sodium chicken broth
- 1 cup fresh flat-leaf parsley, chopped
- 2 tsp fresh thyme leaves
- 2 large eggs, beaten
- Heat oven to 375°F. Oil a 3-qt casserole dish. Place the bread on a rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to a large bowl.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onions, 1 tsp salt and 1/2 tsp pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden, 6 to 8 minutes.
- Add the carrots and celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add the broth and bring to a boil. Stir in the parsley and thyme.
- Transfer the vegetable mixture to the bowl and toss with the bread. Fold in the beaten eggs. Transfer to the prepared baking dish, cover with foil and bake for 10 minutes. Remove the foil and bake until golden brown, 15 to 20 minutes more.