This recipe is ripe for reinvention; use different breads and add-ins to vary the flavor.
- 2 1-pound loaves country-style bread
- 2 tablespoons fresh sage, chopped
- ½ teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- ¾ cup (1½ sticks) unsalted butter, cut into pieces
- 2½ cups low sodium chicken broth
- ¾ cup fresh parsley leaves, chopped
Tear bread into 1” pieces (you should have about 20 cups); spread out on baking sheets and let sit overnight to dry out.
Preheat oven to 375°. 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.
Transfer to a large bowl; add bread and parsley. Toss, adding more broth as needed to moisten.
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.