The Preparation
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.
