Classic Stuffing

500 grams stale French/Italian bread

180 g. butter

1 large onion, diced (2 1/4 cups)

4 stalks celery, thinly sliced

2 cloves garlic, minced

1/2 c. freshly chopped parsley

1 tbsp. freshly chopped sage

1 tbsp. fresh thyme leaves, minced

1/2 tbsp. freshly chopped rosemary

Kosher salt

Freshly ground black pepper

4 c. chicken or vegetable broth

2 large eggs, beaten 

The day before: Slice bread into 1 cm cubes and leave out overnight to dry

out. Preheat oven to 175ºc and butter a large baking dish. In a large skillet

over medium heat, melt butter. Add onion and celery and cook until soft.

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.