Cook Time: 1 hour 25 minutes - 1 hour 40 minutes
- 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
- 1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
- 2 1/2 cups chopped yellow onions
- 1 1/2 cups 1/4-inch slices celery
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 cups low-sodium chicken broth, divided
- 1/4-1/2c ‘Brimstone Rimjob’ Pepper Sauce
- 2 large eggs
1. Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
2. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
3. Preheat oven to 350°. Whisk 1 1/4 cups broth, eggs, and hot sauce in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
4. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
5. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).