I have always loved stuffing at Thanksgiving time. It’s probably my favorite part of the whole meal. I decided last year to try making homemade stuffing, and Thanksgiving will never be the same. This was so amazing and really a lot more simple then I thought it would be. I actually made it the night ahead and kept in the fridge until it was ready to put in the oven the next day. I will be making this every year from here on out.
7 tablespoons butter, plus more for dish and baking
1 loaf rustic/artisan/crusty white bread, cut into 1/2-inch cubes (about 9 1/2 cups bread cubes)
Salt and Pepper to taste
2 tablespoons extra-virgin olive oil
5 celery stalks, thinly sliced on the diagonal
2 medium onions, halved lengthwise and thinly sliced in half-moons
2 cloves garlic, finely chopped
1/2 to 2 cups chicken broth
1/2 teaspoon poultry seasoning
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 to 4 large eggs, lightly beaten
Preheat the oven to 350°. Melt 5 tablespoons butter in the microwave. Toss with bread cubes in a large bowl. Spread in a single layer on 1 or 2 rimmed baking sheets. Toast in the oven, tossing once, until golden, about 20 minutes. Let cool completely.