Step 1

For best results, we recommend cutting up the bread into 1/2 inch-1 inch pieces and letting it sit out overnight to dry out. (If you do not have time to do that you can also place the cut bread onto a baking sheet and bake for 20 minutes at 200°F)

Step 2

Preheat the oven to 350°F. Grease a large baking sheet and set aside (a 9x13 baking pan works well)

Step 3

Melt 8 tbsp of butter in a large skillet. Add the onion and celery. Cook on medium heat for 5-6 minutes. Stir in the garlic, parsley, sage, thyme, and rosemary. Cook for an additional minute.

Step 4

Place the cut-up bread pieces into a large bowl. Pour the celery mixture over the top and toss to evenly coat.

Step 5

In a separate bowl whisk the egg and add the chicken broth. Pour it over the coated bread. Add salt and pepper and toss to coat evenly.

Step 6

Pour the bread into a baking dish, cover it with foil, and bake for 45 minutes. Take off the foil and bake for an additional 15-20 minutes, or until golden brown.