"Simple Is Best" Dressing
['¾ cup (1½ sticks) unsalted butter plus more for baking dish', '1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)', '2½ cups chopped yellow onions', '1½ cups ¼" slices celery', '½ 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', '2½ cups low-sodium chicken broth or vegetable broth, divided', '2 large eggs']
Preheat oven to 250°F. Butter a 13x9x2" 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.
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.
Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs 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°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
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