Step 1

Preheat oven to 450 degrees and place cubed bread onto a large rimmed baking sheet.  Bake for 10-13 minutes, tossing halfway, until golden and crispy making sure not to burn.  Remove from oven and let cool completely.

Step 2

Melt 4 T butter in a large oven safe skillet over medium heat. Add onion, shallots, celery, garlic, sage, thyme, salt and pepper and cook, stirring often, until the onions and celery are tender,  7-8 minutes.  Remove from heat and set aside.

Step 3

Whisk eggs and broth together in a large bowl and add a generous pinch of salt and pepper.  Add in crispy bread and toss until evenly coated.

Step 4

Stir onion mixture into bread mixture and toss to combine.

Step 5

Melt 3 T butter in the now empty skillet over low heat. Add stuffing back to skillet, and using a wooden spoon press down into even layer.  Let cook for 5-7 minutes, until bottom is golden. Melt remaining 2 T butter and brush over the top of the stuffing.

Step 6

Reduce oven to 425 degrees and bake for 17-20 minutes, until top is golden brown.  Let cool for 10 minutes before serving.