Ingredients

• 12tablespoons unsalted butter (1 1/2 sticks), plus extra for baking dish
• 4medium ribs celery, chopped fine
• 2 medium onions, minced
• 1/2cup minced fresh parsley leaves
• 3tablespoons minced fresh sage leaves or 2 teaspoons dried
• 3tablespoons minced fresh thyme leaves or 2 teapoons dried
• 1tablespoon minced fresh marjoram leaves or 1 teaspoon dried
• 3pounds high-quality sandwich bread (white), cut into 1/2-inch cubes and dried (see note)
• 5cups chicken stock or low-sodium canned chicken broth
• 4 large eggs, beaten lightly
• 2teaspoons table salt
• 2teaspoons ground black pepper

Directions

1. Adjust oven rack to center position and heat oven to 400 degrees. Heat butter in 12-inch skillet over medium-high heat. Add the celery and onion and sauté, stirring occasionally, until softened, about 10 minutes. Stir in parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute longer. Transfer to a very large mixing bowl.

2. Add the dried, cooled bread, stock or broth, eggs, salt, and pepper to the vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 15-x 10-inch baking dish.

3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.

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