1lbbread cut into 1-inch cubes - about 12 cups, (see note)
3/4cupunsalted butter
2cupschopped yellow onion
1 1/2cupschopped celery
1/4cupchopped Italian parsley
1tablespoonminced fresh sage
1 tablespoonminced fresh rosemary
1tablespoonminced fresh thyme (sticks discarded)
1 1/2teaspoonskosher salt
1 teaspoonground pepper
2largeeggs
2cupsreduced sodium chicken broth
Instructions
You can dry your bread cubes two ways:Place your bread cubes in a large bowl and them them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.If you don't have time to air-dry your bread, you can toast them. Lay bread cubes on baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl.
Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
In a skillet, melt the butter and add the onion and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together.
In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.
Video
Notes
This is up to personal preference but there are many different types of bread you can use in stuffing. I personally like to use bakery sliced bread, French bread, or sourdough bread.Here are some types of bread you can use:sandwich bread
French bread
baguettes
sourdough bread
bakery loaf of bread