This is a basic recipe that my Aunt Faye and my Grandmother always made.
The fresh herbs were used because they always had them available in the garden. We do too.
2 sticks of butter
10 C white bread cubed and set out for a day to dry
3 C diced onion
2 C diced celery
1/2 C chopped fresh parsley
2 TBS fresh chopped sage
2 TBS fresh chopped rosemary
2 TBS fresh chopped thyme
2 tsp salt
1 tsp black pepper
3 C Chicken broth ( I use a vegetarian Chicken broth)
2 eggs , beaten
Butter a 9"X13" baking dish ( you can never use too much butter)
Melt butter in a skillet and saute onion and celery for 10 minutes
Add to bread cubes that have been placed in a large stock pot or large crock bowl ( we have my wife's mother's crock bowl that we always make it in)
Mix well ( they used their hands, I do too)
Mix in herbs, salt, pepper
Pour broth over the bread
Add eggs and mix well ( still using hands)
Place dressing in the dish and bake covered with foil at 350 degrees for 45 minutes,
Remove foil and continue to bake for 15 minutes more ( keep an eye on it, it should begin to brown)
My wife bakes it in muffin tins for individual portions and then freezes left overs.
We often double this recipe if we're expecting a crowd. Just divide it into 2 pans and bake at the same time.
Peace in the Kitchen!