Simple Stuffing

• 12 tablespoons (1 1/2 sticks) unsalted butter plus extra for the dish
• 4 celery ribs, chopped fine
• 2 medium onions, minced
• 1/2 cup minced fresh parsley leaves
• 3 tablespoons minced fresh sage leaves OR 2 teaspoons dried
• 3 tablespoons minced fresh thyme leaves OR 2 teaspoons dried
• 1 tablespoon minced fresh marjoram leaves OR 1 teaspoon dried
• 3 pounds high-quality white sandwich bread, cut into 1/2-inch cubes and dried (see note)
• 5 cups low-sodium chicken broth
• 4 large eggs, lightly beaten
• 2 teaspoons salt
• 2 teaspoons ground black pepper

1. Directions
2. 1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt the butter in a 12-inch skillet over medium-high heat. Add the celery and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute. Transfer to a very large bowl.
3. 2. Add the dried, cooled bread, broth, eggs, salt, and pepper to the vegetables and toss to combine.Turn the mixture into a buttered 15 by 10-inch baking dish.
4. 3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.

butter, celery, onions, parsley, sage, thyme, fresh marjoram, white sandwich bread, chicken broth, eggs, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/simple-stuffing-51425181 (may not work)