Oven-Baked Bread Stuffing with Sage and Thyme

This appeared in Cook's Illustrated in 1998, and I have been making it ever since. It is my go-to stuffing and I look forward to it every time.

Oven-Baked Bread Stuffing with Sage and Thyme
Cook's Illustrated

8	T butter, unsalted, plus extra for baking dish
1	onion, chopped medium (about 1 1/2 c)
4	ribs celery, diced medium (about 1 1/2 c)
1/2 tsp	sage (dried)
1/2 tsp	thyme (dried)
1/2 tsp	marjoram (dried)
1/2	c parsley (fresh), minced
1/2 tsp	pepper
12	c dried 1/2" cubes bread
2	c stock
3	eggs, lightly beaten
1 tsp	table salt

Adjust oven rack to center position and heat oven to 400 degrees. Heat butter in large skillet over medium-high heat until fully melted pour off 2 tablespoons butter and reserve. Return skillet to heat add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes. Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.

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