🍞 Classic Herb Stuffing

Ingredients−10 servings+

• 1 lb sturdy white or sourdough bread, cut in ¾-inch cubes (about 12 cups)
• ½ cup butter
• 1 large onion, diced
• 3 celery ribs, diced
• 2 garlic cloves, minced
• 1½ tsp dried sage
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup chopped parsley
• 2½ cups chicken broth
• 2 eggs

Steps

1. Spread bread cubes on two sheet pans and bake at 300°F for 20 minutes until dry. (Or leave them out overnight.) Raise oven to 375°F and butter a 9×13-inch dish.
2. Melt butter in a skillet over medium. Cook onion and celery until soft, 8 minutes, then add garlic, sage, thyme, salt and pepper for 1 minute.
3. In a large bowl toss bread with the vegetables and parsley.
4. Whisk broth and eggs, pour over the bread, and toss until evenly moistened. Spread in the dish.
5. Bake covered 25 minutes, then uncovered 20 minutes, until golden on top and 165°F in the center.