Serves 8

Adapted from Averie Cooks

• 1 cup (250 grams) unsalted butter, divided

• 1 pound (450 grams) French bread or baguette, diced into ½-inch (1⅓ centimeter) cubes and dried

• 2½ cups (375 grams) onion, diced

• 1½ cups (340 grams) celery, diced

• ⅔ cup fresh parsley (15 grams), finely minced

• ¼ cup fresh sage (17 grams), finely minced

• 3 tablespoons fresh rosemary, sticks discarded, finely minced

• 2 tablespoons fresh thyme, sticks discarded, finely minced

• 1 teaspoon salt

• 1 teaspoon pepper

• 2½ cups (600 milliliters) chicken or vegetable broth, divided

• 2 large eggs

1. To save time on the day of, do this step a day ahead. Preheat oven to 250° F (120° C). Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. Once baked, leave uncovered on the tray until the morning you’re ready to make the stuffing.

   • Your bread must be completely dry or the stuffing will turn to mush.

2. When you’re ready to make the stuffing, transfer bread to a very large bowl. Set aside.

3. Preheat the oven to 350° F (175° C). Grease a 9x13-inch (23x33 centimeter) baking dish with butter or cooking spray. Set aside.

4. To a large skillet, add ¾ cup (1½ sticks - 175 grams) butter and heat over medium-high heat to melt.

5. Add the onions, celery, and cook until the veggies have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread.

6. To the bowl with the bread and veggies, add the parsley, sage, rosemary, thyme, salt, pepper, 1¼ cups (300 milliliters) broth, and toss well to combine.

7. In a small bowl, add the remaining 1¼ cups (300 milliliters) broth, and 2 eggs. Whisk to combine.

8. Pour the egg mixture over bread and toss well until the bread is fully coated. Pour the mixture into the prepared baking dish.

9. Dice the remaining ¼ cup (½ stick - 58 grams) butter into 8-10 pieces and evenly dot the butter over the top of the stuffing.

10. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40-45 minutes, or until top is as lightly golden browned as desired.

11. Enjoy!