Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish.
Heat oven to 400°. Grease a 15-cup baking dish with 1 tbsp. of the butter; set aside.Heat 10 tbsp. of the butter in a large skillet over medium-high heat. Add celery, onions, bay leaf, and salt and pepper to taste; cook until golden brown, 18–20 minutes.Add sage, marjoram, savory, thyme, and nutmeg and cook until fragrant, about 2 minutes.
Discard bay leaf. Transfer onion mixture to a large bowl. Add bread, parsley, and chicken stock and season with salt and pepper to taste.Add eggs and mix. Transfer mixture to prepared dish, press down, and dot with remaining 4 tbsp. of butter. Cover with foil; bake for 30 minutes. Uncover and continue baking until deep golden brown on top, about 20 minutes more.
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