| 170g Butter | |
| 600ml Chicken Broth - Divided | |
| 2 Large Eggs | |
| 450g White Bread (Torn into 1 inch pieces) | |
| 160g Yellow Onion - Chopped | |
| 1½ Cups Chopped Celery (¼ Inch) | |
| ½ Flat Leaf Parsley - Chopped | |
| 2 Tablespoons Fresh Sage - Chopped | |
| 1 Tablespoon Fresh Rosemary - Chopped | |
| 1 Tablespoon Fresh Thyme - Chopped | |
| 2 Teaspoons Kosher Salt | |
| 1 Teaspoon Freshly Ground Black Pepper |
| 1. | Preheat oven to 120°C. Butter a 13x9x2-inch 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 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 300ml Broth and toss gently. Let cool. |
| 3. | Preheat oven to 175°C. Whisk 300ml 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 70°C, about 40 minutes. |
| 4. | Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer. |
| 5. | *** Do Ahead *** |
| 6. | Do ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes. |