Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish.
- 15 tbsp. butter
- 6 ribs celery, finely chopped
- 2 onions, finely chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 tbsp. finely chopped sage
- 2 tsp. finely chopped marjoram
- 2 tsp. finely chopped savory
- 2 tsp. finely chopped thyme
- 1⁄2 tsp. grated nutmeg
- 10 cups crustless, toasted, and 1/2″-cubed white bread
- 1⁄2 cup finely chopped parsley
- 3 cups chicken or vegetable stock
- 2 eggs, beaten
- Heat oven to 400°. Grease a 15-cup baking dish with 1 tbsp. of the butter; set aside.
- Heat 10 tbsp. of the butter in a large skillet over medium-high heat. Add celery, onions, bay leaf, and salt and pepper to taste; cook until golden brown, 18–20 minutes.
- Add sage, marjoram, savory, thyme, and nutmeg and cook until fragrant, about 2 minutes. Discard bay leaf. Transfer onion mixture to a large bowl. Add bread, parsley, and chicken stock and season with salt and pepper to taste.
- Add eggs and mix. Transfer mixture to prepared dish, press down, and dot with remaining 4 tbsp. of butter. Cover with foil; bake for 30 minutes. Uncover and continue baking until deep golden brown on top, about 20 minutes more.