Step 1

First, preheat the oven to 350 degrees. While the oven is heating up, start slicing the bread into small pieces.

Step 2

I normally do about 1 inch pieces. Once the bread is all cut, spread it on a large baking sheet. Let this bake for 20 to 25 minutes so the bread can dry out.

Step 3

Make sure to stir occasionally while the bread is cooking.

Step 4

Second, melt the butter in a large pan. Once melted, add the onion and celery.

Step 5

Allow the veggies to cook until they are tender. This usually takes about 10 to12 minutes.

Step 6

Once the veggies are cooked, stir in the minced garlic, thyme, salt, pepper and fresh parsley. Stir until well combined and heat for 2 to 3 minutes.

Step 7

Finally, put the bread in a large mixing bowl and add the onion mixture. Stir this all together and pour the broth over the mixture.

Step 8

It is best to gradually add the broth and stir as you go. The goal is to have the bread moist and not overly soggy so you may not need to use all of the broth.

Step 9

You will need a 9X13 baking pan and make sure to spray with a non-stick cooking spray. Add the stuffing mixture and bake covered with foil for 30 minutes.

Step 10

During the last 15 minutes, uncover the dish so the top can brown slightly.