Step 1

Tear the bread into small, bite size pieces (~1/2 in). Spread evenly over a large sheet pan. Bake in a 250 degree oven for 1-1 1/2 hrs until crispy throughout (not soft in the middle). The bread may start to brown slightly and that's okay. This can be done up to a day ahead if needed. Store in a loosely covered bowl until ready to use.

Step 2

Saute onions and celery in butter for about 10 minutes until soft, translucent, and starting to brown.

Step 3

Add herbs, salt, and pepper. Mix with 1 1/4 C stock. Add to dry bread and let sit in refrigerator overnight.

Step 4

When ready to bake, preheat oven to 375 degrees Whish together two large eggs and add 3/4 C broth. Stir into bread mixture and add to a lightly greased casserole dish. I found two cups to be the perfect amount of stock for me, but depending on your tastes or type of bread you may need more. I like all of the bread to be covered and moist, but no extra liquid to be pooling at the bottom of my bowl. Add up to 1/2 C extra stock if necessary/desired.

Step 5

Bake at 375 for 45-60 minutes until the top of the stuffing is lightly browned and crisp. Serve with all of the other Thanksgiving fixings!