Savory herb-flecked bread stuffing, golden and crisp on top, moist and tender within.
9 steps, about 75 minutes start to finish.
Spread bread cubes on a baking sheet and dry overnight, or toast in a 300°F oven for 20 minutes.
Preheat oven to 350°F. Butter a 9x13 baking dish.
Melt butter in a large skillet. Add onions and celery and cook until soft, about 10 minutes.
Add garlic, sage, thyme, rosemary, salt, and pepper. Cook 2 minutes more.
Transfer vegetable mixture to a large bowl. Add bread cubes and toss to combine.
Whisk together broth and eggs. Pour over bread mixture and toss until bread is moistened but not soggy.
Transfer to prepared baking dish.
Cover with foil and bake 30 minutes. Uncover and bake an additional 15-20 minutes until top is golden and crispy.
Serve as a side dish for Thanksgiving or any roast.
“Use good, dry bread here, fresh cubes turn to mush once the broth hits. Add the liquid until it's just moistened, not swimming, then bake covered before uncovering to crisp the top.”
