Ingredients

• 1 stick unsalted butter, plus more for the baking dish
• 1 onion, finely chopped
• 5 stalks celery, finely chopped
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• Kosher salt and freshly ground pepper
• 3 cups low-sodium chicken or turkey broth
• 2 large eggs
• 1/2 cup chopped fresh parsley
• 16 cups 1/2 -inch stale country white bread cubes (about 1 3/4 pounds)
• 2 tablespoons fat from the turkey drippings (or butter)
• 1/2 teaspoon paprika

Instructions

1. Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
2. Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
3. Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.
4. Photograph by Ryan Dausch