Step 1

Adjust the racks in your oven to the middle top and middle bottom position. Preheat the oven to 325 degrees F.

Step 2

Arrange the bread cubes on two baking sheets in even layers. Bake for 30 minutes, until golden. Stir the bread and switch pans halfway through baking. Set aside to cool.

Step 3

Meanwhile, grease a 9 x 13" pan and set aside.

Step 4

In a large skillet, melt 4 tbs butter over medium heat. Add the onions and celery and cook for 10 minutes, until starting to softened and turn golden.

Step 5

Add the garlic and Bells seasoning. Cook, stirring, for 30 seconds.

Step 6

Stir in the broth and soy sauce. Simmer until slightly thickened, about 10 minutes. Remove from heat. Let cool 10 minutes.

Step 7

Whisk the eggs, half and half, and parsley in a large bowl. Slowly whisk in the broth mixture.

Step 8

Fold in all of the breadcrumbs, making sure to coat all. Let sit for 20 minutes until bread is soaked with the liquid mixture (some will still be in the bowl).

Step 9

Pour the bread mix into the prepared pan.

Step 10

Melt the remaining butter and drizzle over the stuffing.

Step 11

Bake on lower middle rack for 50 minutes, until top is crispy. Serve warm.