18 to 24ouncesbreadcut into cubes (about 12 to 14 cups of dry toasted or stale bread) *See Note
Preheat the oven to 350°F, and grease a 9x13-inch baking dish. Set aside.
Heat a large skillet over low-medium heat, and add the butter, onion, celery, and carrot. Cook for 5-7 minutes until the vegetables begin to soften, then add the garlic, parsley, rosemary, and thyme. Cook for an additional 30 seconds to 1 minute.
1 cup unsalted butter, 2 cups white onion, 1 cup celery, 1 cup carrot, 5-6 garlic cloves, ½ cup parsley, ¼ cup rosemary, ¼ cup thyme
Remove from heat, and stir in 2 ½ cups of chicken broth. After the chicken broth is incorporated (the chicken broth shouldn't be heated; it should be room temperature or barely warm from the sauteed vegetables). Taste, add salt and pepper then mix in the eggs.
2 ½ - 3 cups chicken broth, 2 large eggs, Salt and pepper
Place the stale bread into a large mixing bowl, and pour the vegetable mixture over the top. Use a sturdy spoon to mix until the bread is evenly coated and the liquid has been absorbed. If needed add some of the remaining chicken broth.
18 to 24 ounces bread
Transfer the mixture to the prepared baking dish, and bake for 30-40 minutes until the top is golden brown and the center is hot.
Serve with your favorite entree. See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of stuffing. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Day old bread that’s been left out overnight to dry is great to use. If you want to use bread right out of the package, cut it into pieces, place it on large baking sheets, and dry it out in the oven at 350°F for 15-20 minutes. The bread should be dry and crunchy like croutons.