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.