Simple Is Best Dressing

• 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
• 1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
• 2 1/2 cups chopped yellow onions
• 1 1/2 cups 1/4" slices celery
• 1/2 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 1/2 cups low-sodium chicken broth, divided
• 2 large eggs

1. Preheat oven to 250u0b0F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
2. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
3. Preheat oven to 350u0b0F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160u0b0F, about 40 minutes. DO AHEAD:
4. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

butter, white bread, yellow onions, celery, flatleaf, fresh sage, rosemary, thyme, kosher salt, freshly ground black pepper, chicken broth, eggs

Taken from www.epicurious.com/recipes/food/views/-simple-is-best-dressing-51124210 (may not work)