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
Freshly ground black pepper
4 c. low-sodium chicken (or vegetable) broth
2 large eggs, beaten
- 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.)
- 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.
- 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.
- 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.