Preparation Steps

• Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – dry the bread the night before or earlier to save time.
• Transfer dried bread cubes to a very large bowl and set aside.
• Preheat oven to 350F and spray a 9x13-inch baking dish with cooking spray; set aside.
• In a large skillet over medium-high heat, melt 0.75 cup (1.5 sticks) of butter.
• Add diced onions and celery to the skillet and cook until softened and lightly browned, about 10 minutes, stirring frequently. Transfer vegetables to bowl with bread.
• Add parsley, sage, rosemary, thyme, salt, pepper, and 1.25 cups chicken broth to the bread mixture; toss well to combine and set aside. Adjust salt to taste.
• In a small bowl, whisk remaining 1.25 cups chicken broth with the eggs. Pour over bread mixture and toss well to combine. Transfer mixture to prepared baking dish.
• Dice remaining 0.25 cup (half stick) of butter and evenly dot over the top of the stuffing.
• Cover stuffing with foil and bake for 40 minutes. Remove foil and bake for an additional 40 to 45 minutes until top is lightly golden. Serve immediately.