Classic Bread Stuffing

• 1 (1 lb) loaf white or French bread, cut into 3/4-inch cubes (about 12 cups)
• 1/2 cup butter
• 1 large onion, chopped
• 3 celery stalks, chopped
• 2 tsp dried sage
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs
• 2 1/2 cups chicken broth
• 1/4 cup chopped fresh parsley

1. 1Spread the bread cubes on two baking sheets and leave out overnight to dry, or toast at 300°F for 20–25 minutes, stirring once.
2. 2Heat the oven to 350°F and butter a 9x13-inch baking dish.
3. 3Melt the butter in a skillet over medium heat. Cook the onion and celery until soft, 8–10 minutes. Stir in the sage, thyme, salt and pepper.
4. 4In a very large bowl, toss the bread with the vegetables. Whisk the eggs and broth, pour over, add the parsley and toss until evenly moistened.
5. 5Spread in the dish, cover with foil and bake 25 minutes. Uncover and bake 20 minutes more, until golden and crisp on top.

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