A delicious Thanksgiving dressing packed with the perfect combination of herbs and ingredients
Preheat the oven to 250 degrees F. Generously grease a 9 x 13 inch baking pan with nonstick spray and set aside. Cut the bread into equal one inch pieces and place on a large rimmed baking sheet. Place in the preheated oven and bake for 45 minutes, stirring the bread cubes every 15 minutes, or until completely dried out. Let the bread cool completely and then transfer the bread cubes to a very large bowl.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the chopped onions and celery. Stir often until just beginning to lightly brown and the ingredients have become tender, about 10 minutes. Stir in all of the fresh chopped herbs: 2 tablespoons sage, 1 tablespoon rosemary, 1 and 1/2 tablespoons thyme, and 1 teaspoon fresh oregano. Add salt and pepper to taste (I use about 1 and 1/2 teaspoons salt and 1 teaspoon pepper)
Add the vegetable + herb mixture to the bowl with the dried-out bread cubes. Add in 1 and 1/4 cups chicken stock and very gently toss all of the ingredients together.
Preheat the oven to 350 degrees F. In another small bowl, whisk the remaining 1 and 1/4 cups chicken stock with the 2 room temperature eggs. Whisk until smooth. Add this mixture to the large bowl with the bread cubes. Fold very gently until all ingredients are completely combined.
Transfer this mixture to the prepared 9 x 13-inch baking dish. Bake for 40-45 minutes until browned and crisp on top (you may need longer if your dressing was refrigerated overnight). Remove and serve immediately.
I buy 1 package fresh poultry blend which has sage, thyme, and rosemary. You'll want to have a total of 2 tablespoons fresh sage, and 1 and 1/2 tablespoons fresh thyme and 1 tablespoon rosemary.