Instructions

• Cut the bread into ½–¾-inch cubes and spread them in a single layer on a rimmed half-size baking sheet.
• Preheat the oven to 210°F (100°C). Toast the bread in the oven for 90 minutes to lightly dehydrate it, flipping the cubes every 30 minutes. (This can be done a few days ahead.) Remove the bread and let it cool.
• Increase oven temperature to 350°F (180°C) (160°C for fan/convection). Spray a 9×13-inch casserole dish with nonstick spray.
• In a medium skillet over medium heat, melt the 6 tablespoons butter. Add the diced onion and diced celery and sauté until tender but not browned.
• Add the 2 cloves garlic (minced) to the skillet, cook about 1 minute until fragrant, then remove the skillet from the heat.
• In a large mixing bowl, combine the toasted bread cubes, the butter-vegetable mixture, and the chopped fresh parsley, sage, thyme, and rosemary. Season with 1 teaspoon salt and ½ teaspoon ground black pepper. Add 1 cup of the stock and mix until the bread is evenly moistened.
• In a small bowl, combine the 2 beaten eggs with the remaining 1 cup of stock. Gradually pour this egg-stock mixture into the bread mixture, mixing gently until the bread is soaked through but not mushy.
• Transfer the stuffing mixture to the prepared 9×13-inch dish, spreading it evenly. Cover the dish tightly with foil and bake for 35–45 minutes, or until an instant-read thermometer inserted into the center registers 160°F (71°C).
• Remove the foil and bake uncovered for an additional 5–10 minutes, until the top is golden and lightly crisp. Serve warm.