"Simple is Best" Dressing

Ingredients

• 1 teaspoon pepper black freshly ground
• 10 cups sandwich bread white
• 2 large eggs 
• 0.5 cup flat parsley chopped
• 1 tablespoon rosemary leaves fresh chopped
• 2 tablespoons sage fresh chopped
• 1 tablespoon thyme sprigs fresh chopped
• 2 teaspoons kosher salt 
• 2.5 cups chicken broth low-sodium divided
• 0.8 cup butter unsalted plus more for baking dish ()
• 2.5 cups onion yellow chopped

Equipment

• bowl
• baking sheet
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Preheat oven to 250°F. Butter a 13x9x2"baking dish and set aside. Scatter bread in asingle layer on a rimmed baking sheet.
2. Bake,stirring occasionally, until dried out, about1 hour.
3. Let cool; transfer to a very large bowl.
4. Meanwhile, melt 3/4 cup butter in a largeskillet over medium-high heat; add onionsand celery. Stir often until just beginning tobrown, about 10 minutes.
5. Add to bowl withbread; stir in herbs, salt, and pepper.
6. Drizzlein 1 1/4 cups broth and toss gently.
7. Let cool.
8. Preheat oven to 350°F.
9. Whisk 1 1/4 cupsbroth and eggs in a small bowl.
10. Add tobread mixture; fold gently until thoroughlycombined.
11. Transfer to prepared dish, coverwith foil, and bake until an instant-readthermometer inserted into the center ofdressing registers 160°F, about 40 minutes.DO AHEAD: Dressing can be made 1 dayahead. Uncover; let cool. Cover; chill.
12. Bake dressing, uncovered, until set andtop is browned and crisp, 40-45 minuteslonger (if chilled, add 10-15 minutes).