Step 1

Preheat the oven to 350 degrees. Gently brush your 9x13-inch ceramic baking dish with butter and set it aside.

Step 2

Grab two baking trays. Using your hands break the loaf of Texas toast bread into bite sized pieces. Crust included. Spread the bread cubes out evenly over the baking trays in one layer. Bake the bread cubes for 20-25 minutes; making sure toss the cubes halfway through baking. Make sure the bread cubes are very dry, no soft pieces. Once the bread cubes are dry and toasted, remove them from the oven and set them aside to cool.

Step 3

In a sauté pan over medium / low heat, add the unsalted butter, onion, celery, fresh chopped parsley, fresh thyme, minced garlic, salt and black pepper. Simmer until the onions and celery are translucent but NOT BROWNED. Stirring frequently. Once the onions and celery are translucent, remove the mixture from the heat and set it aside to cool.

Step 4

Once the bread cubes are cool (room temp), combine them with the butter and onion mixture. Toss until well coated. Next, in a mixing bowl combine, two large eggs and 2 cups chicken broth. Whisk well. I like to start with two cups of broth. Pour the egg and chicken broth mixture over the bread cubes and mix until well combined. Let it soak in then add the remaining 1/2 cup of broth. Toss well. **Extra extra dry bread cubes may require a touch more broth. The stuffing should be well coated and soft to the touch, but not completely mushy. Conversely, there should NOT be any pieces that look or feel "dry".**

Step 5

Once well combined, add the stuffing to the prepared ceramic baking dish. Gently press it into the pan. Cover with foil and bake the stuffing for 20 minutes. Remove the cover and bake for an other 25-30 minutes so the top can get golden brown.