Step 1

If you live in a warm, dry climate, you could leave the bread cubes for stuffing to air dry spread across a large, rimmed baking sheet for 1-2 days – no need to bake at all.Preheat the oven to 225°F/105ºC. Cube the bread into ½-inch pieces.

Step 2

Drizzle the bread cubes with olive oil and a sprinkle of salt and pepper, toss, and spread across a large baking tray.

Step 3

Transfer to the oven to bake for between 30-40 minutes, until golden and dry/crisp.

Step 4

Preheat the oven to 350ºF/175ºC. Mince the garlic. Finely chop the onion and celery. Finely chop all the fresh herbs.

Step 5

Melt the butter in a large skillet over medium heat. Once hot, add the onion and sauté for a minute before stirring in the garlic and celery to cook for 8-10 minutes, until tender.

Step 6

Add some salt, pepper, and the chopped herbs and sauté for a minute longer before using about ½ cup of the broth to help de-glaze the pan.

Step 7

Whisk the eggs into the remaining broth.

Step 8

In a large baking pan or casserole dish (9x13-inch), combine the bread, aromatics, and egg mixture and stir well.The cubes should be wet but not overly soggy. Add more broth if it's too dry or more bread if it's too wet.

Step 9

Transfer the homemade stuffing to the oven to bake for 35-45 minutes, until golden brown and crisp and heated through.If it's browning too quickly, cover the dish with foil for a portion of the baking time. For a crispier or darker top, broil it for a minute or two at the end.

Step 10

Leave the stuffing to rest for a few minutes before serving. Enjoy!