Classic Herb Bread Stuffing

Ingredients

• 1 1/2 lb sturdy white or French bread, cut into 3/4-inch cubes (about 14 cups)
• 1/2 cup (1 stick) butter, plus more for the dish
• 1 large onion, diced
• 4 ribs celery, diced
• 1 tbsp chopped fresh sage (or 1 tsp dried)
• 2 tsp fresh thyme leaves
• 1/2 cup chopped parsley
• 1 tsp salt and 1/2 tsp black pepper
• 2 large eggs
• 2 1/2 to 3 cups chicken or turkey broth

Steps

1. Heat the oven to 300°F. Spread the bread on two sheet pans and bake 20 to 25 minutes, stirring once, until dry but not brown. Raise the oven to 375°F.
2. Melt the butter in a skillet over medium heat. Cook the onion and celery until soft, about 10 minutes. Stir in the sage and thyme for 1 minute.
3. Tip the bread into a very large bowl. Add the vegetables, parsley, salt and pepper and toss.
4. Whisk the eggs with 2 1/2 cups broth and pour over the bread, tossing until evenly moist. Add more broth if any cubes are still dry.
5. Spread in a buttered 9x13 dish. Cover with foil and bake 25 minutes, then uncover and bake 20 minutes more, until the top is golden and crisp.

TipYou can dry the bread cubes up to 3 days ahead and keep them in a paper bag.