Step 1

PREP: Preheat the oven to 250 degrees F. Generously grease a 9x13-inch baking pan with nonstick spray and set aside.

Step 2

DRY OUT BREAD: Cut the bread into equal one-inch pieces and place in one layer on a large rimmed baking sheet. Place in the preheated oven and bake for 45 minutes, stirring the bread cubes every 15 minutes, or until completely dried out. Set aside to let the bread cool. Now increase the oven temperature to 350 degrees F.

Step 3

BUTTER AND VEGGIES: Meanwhile, melt the butter in a large pot over medium-high heat. Add the diced onions, celery, and garlic. Stir often until just beginning to lightly brown and the ingredients have become tender-- about 10-15 minutes. Prepare all the herbs by chopping finely. Once the veggies are tender, stir in all of the herbs: 2 tablespoons sage, 1 tablespoon rosemary, 1 and 1/2 tablespoons thyme, and 1 teaspoon fresh oregano. Add salt and pepper to taste (I use about 1 teaspoon fine sea salt and 1 teaspoon pepper). Remove pot from heat and allow to cool until warm.

Step 4

EGGS AND STOCK: In a separate bowl, add the eggs and whisk with a fork. Stir in the chicken stock until combined. Pour this mixture into the pot with the veggies and herbs (make sure the pot isn't super hot or it will scramble the egg mixture; pot should be warm or room temperature). Very gently stir everything to combine. Pour the toasted bread cubes into the pot and gently mix until bread is well coated.

Step 5

BAKE: Gently transfer this mixture to the prepared 9x13-inch baking dish and press into one even layer. Bake for 45-55 minutes or until browned and crisp on top. Remove and serve immediately.