- 1
Preheat oven to 250°F. Cut bread into ½-inch cubes. Spread cubes out on a large baking sheet and bake, stirring occasionally, for 45 minutes or until dried out. Let sit overnight (necessary?). Transfer to a large bowl.
- 2
Preheat oven to 350°F. Coat a 9x13 or 3 qt. baking dish with cooking spray.
- 3
Heat a large skillet over medium-high heat. Add butter and cook until melted. Add onion and celery and cook for about 10 minutes or until vegetables are just softened and golden brown. Transfer mixture to bowl with bread.
- 4
Add parsley, sage, rosemary, thyme, 1 ¼ cups chicken broth, salt and black pepper to bread mixture and toss to combine. Set aside.
- 5
In a small bowl, whisk together remaining 1 ¼ cups chicken broth and eggs. Pour mixture over bread mixture and toss to combine. Transfer to prepared baking dish.
- 6
Cover with foil and bake for about 40 minutes. Uncover and continue baking for about 40 to 45 minutes or until top is golden brown. Serve warm.
