Step 1

TO DRY THE BREAD:

Step 2

Cut the bread loaves into 1/2-3/4 inch cubes. Place in a large bowl and cover with a lid or plastic wrap. Allow the bread to sit on the counter covered for at least 24 and up to 48 hours, stirring twice.

Step 3

To dry in the oven, preheat the oven to 250 degrees. Lay the bread cubes out on 1-2 baking sheets in a single layer.

Step 4

Place in preheated oven and toast for 45 minutes, stirring occasionally.

Step 5

FOR THE STUFFING:

Step 6

Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish and set aside.

Step 7

Melt the butter in a large pot over medium-low heat.

Step 8

Add the onions, celery, carrots, garlic, thyme, sage, salt, and pepper.

Step 9

Cook stirring occasionally for 5-6 minutes until softened. Pour butter and vegetable mixture over the bread and stir to coat.

Step 10

In a medium bowl, whisk together the eggs and chicken or turkey broth until well combined.

Step 11

Pour the egg mixture over the bread cubes and stir well.

Step 12

Pour the stuffing into the prepared baking dish, cover with foil, and bake for 30 minutes.

Step 13

Remove the foil and bake for an additional 10 minutes until golden.