Step 1

Preheat your oven to 200° and butter a casserole dish (8x8, 8x11 or 9x13).

Step 2

Tear the sourdough bread into bite-size pieces and place on a rimmed metal sheet pan and bake for 40 to 60 minutes or until dried out and "stale". Let cool before placing in a large mixing bowl.

Step 3

Meanwhile, melt the stick of butter in a 10-inch skillet over medium to medium high heat. Add in the onions and celery, cooking until the softened and the edges of the onions are golden. Add in the clove of minced garlic and cook 1 minute. Then remove the pan off of the heat and stir in the parsley, rosemary, sage and thyme.

Step 4

Increase your oven temperature to 350°.

Step 5

Add the onion/herb mixture to the bowl with the bread. Pour in 1 cup of low-sodium chicken broth.

Step 6

Beat the remaining cup of broth with the eggs, salt and pepper. Pour it over top of the stuffing and gently toss to combine. If you notice any dry spots, splash in more broth.

Step 7

Transfer the herb sourdough stuffing to the prepared dish and spread it evenly. Bake on the middle rack of your preheated oven for 35 to 40 minutes or until set and the tops and edges are crispy and golden brown. Serve immediately.