Classic Dressing

• 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

1. Tear bread into 1" pieces (you should have about 20 cups); spread out on baking sheets and let sit overnight to dry out.
2. Preheat oven to 375u0b0F. 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.
3. Transfer to a large bowl; add bread and parsley. Toss, adding more broth as needed to moisten.
4. Transfer to a 13x9" baking dish; cover with foil. Bake until heated through, 45-50 minutes. Uncover; bake until dressing is browned and crisp, 15-20 minutes longer.

bread, olive oil, onions, celery stalks, garlic, fresh sage, thyme, kosher salt, unsalted butter, celery seeds, cayenne pepper, chicken broth, parsley

Taken from www.epicurious.com/recipes/food/views/classic-dressing-51198620 (may not work)