Homemade Thanksgiving Stuffing

INGREDIENTS classic-stuffing
2 baguettes, country, or sourdough bread (1 pound)
8 tbsp. butter, plus more for baking dish
1 large onion, diced (about 2 1/4 cups)
4 stalks celery, thinly sliced
2 cloves garlic, minced
1/2 c. freshly chopped parsley
1 tbsp. freshly chopped sage, minced
1 tbsp. fresh thyme leaves, minced
1/2 tbsp. freshly chopped rosemary
Kosher salt
Freshly ground black pepper
4 c. low-sodium chicken (or vegetable) broth
2 large eggs, beaten
  1. The day before: Tear or slice bread into 1/4″ cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)
  2. When you’re ready to make the stuffing: Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper. 
  3. Place bread in a large bowl and add skillet mixture. Toss to combine. In a medium bowl, whisk together chicken broth and beaten eggs and pour over bread mixture. Season generously with salt and pepper and toss until completely coated.
  4. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 to 20 minutes more.