Preheat your oven to 300°F (150°C). Spread the bread cubes on a baking sheet and bake for 10–15 minutes until they’re dry and lightly toasted. Let them cool. (Pro tip: This step is crucial—don’t skip it unless you love soggy stuffing!)
Sauté the Veggies:
In a large skillet, melt the butter over medium heat. Add the onion and celery, and sauté until softened, about 5 minutes.
Stir in the garlic, sage, thyme, rosemary, salt, and pepper. Cook for another minute to release the fragrant herb aromas.
Combine the Ingredients:
In a large mixing bowl, toss the toasted bread cubes with the sautéed veggie mixture.
In a separate bowl, whisk together the chicken broth and beaten eggs. Pour this mixture over the bread cubes and toss until the bread is evenly moistened but not mushy. (If it looks too dry, add a splash more broth.)
Bake the Stuffing:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Spread the stuffing mixture evenly into the dish. Cover with foil and bake for 25 minutes.
Remove the foil and bake for another 10–15 minutes until the top is golden and crispy.
Serve and Enjoy:
Let the stuffing cool for about 5 minutes before serving. Garnish with parsley if desired, and enjoy the herby, buttery goodness.
