Position rack in top third of oven and preheat to 350.
Place bread pieces in large baking pan.
Bake until lightly toasted and crisp, stirring occasionally, about 30 minutes.
Cool.
Butter 9X13 glass baking dish.
Melt butter in heavy large skillet over medium-low heat.
Add onions, celery, bay leaves, poultry seasoning and thyme.
Cover; cook until vegetables are tender, stirring occasionally, about 15 minutes.
Discard bay laves.
Transfer to large bowl and cool.
Add bread to vegetables in bowl.
(Can be prepared 2 hours ahead. Let stand at room temperature.) Add stock, chopped parsley and eggs and stir until ingredients are thoroughly combined.
Season with salt and pepper.
Spoon into prepared baking dish, packing down gently.
Bake dressing until firm and light brown, about 50 minutes.
Ingredients:
2 loaves firm-textured white bread, end pieces discarded, bread torn into bite-size pieces ( 1-pound)
1/2 cup unsalted butter
2 large onions, finely chopped
5 large celery ribs, finely chopped
2 bay leaves
1 tablespoon poultry seasoning
1 teaspoon dried thyme, crumbled
3 1/2 cups canned chicken broth
1 cup chopped fresh parsley
3 eggs, beaten to blend
salt and pepper
Steps/Methods:
Position rack in top third of oven and preheat to 350.
Place bread pieces in large baking pan.
Bake until lightly toasted and crisp, stirring occasionally, about 30 minutes.
Cool.
Butter 9X13 glass baking dish.
Melt butter in heavy large skillet over medium-low heat.
Add onions, celery, bay leaves, poultry seasoning and thyme.
Cover; cook until vegetables are tender, stirring occasionally, about 15 minutes.
Discard bay laves.
Transfer to large bowl and cool.
Add bread to vegetables in bowl.
(Can be prepared 2 hours ahead. Let stand at room temperature.) Add stock, chopped parsley and eggs and stir until ingredients are thoroughly combined.
Season with salt and pepper.
Spoon into prepared baking dish, packing down gently.
Bake dressing until firm and light brown, about 50 minutes.
