This dressing is good any time of year. Serve it alongside roast chicken or pork.
1 (1 1/2-lb.) loaf firm-textured white bread, cut into 3/4
1/2 cup unsalted butter, divided
1/2 pound country ham, cubed
2 medium onions, chopped (about 4 cups)
4 celery ribs, chopped (about 2 cups)
6 garlic cloves, minced
2 cups chicken broth
1 large egg, beaten
1 teaspoon pepper
2/3 cup chopped fresh flat-leaf parsley
3 tablespoons minced fresh sage
1 tablespoon minced fresh thyme
How to Make It
Spread bread cubes in a single layer on 2 large baking sheets. Bake at 350° for 10 minutes or until toasted. Let cool, and transfer to a very large bowl.
Melt 1 Tbsp. butter in a large deep skillet over medium-high heat; add country ham, and sauté 2 to 3 minutes. Add ham to bread in bowl.
Melt remaining butter in same skillet over medium heat; add onion and celery, and sauté 8 minutes. Add garlic, and sauté 2 minutes. Remove from heat; add to bread in bowl. Combine broth, egg, and pepper. Add broth mixture to bread, tossing well. Stir in fresh herbs. Spoon dressing into a lightly greased 13" x 9" baking dish.
Bake, covered, at 400° for 30 minutes. Uncover and bake 15 to 20 more minutes or until top is browned and crusty.
Make Ahead: Prepare dressing a day ahead. Store dressing, unbaked, in refrigerator. The next day, let dressing stand at room temperature 30 minutes and bake as directed. Reheat briefly just before serving.