Savory Butter-Herb Bread Stuffing

1. Dry the Bread Cubes

Begin by adjusting your oven rack to the middle position and preheating the oven to 250 degrees. Spread the bread cubes evenly on a rimmed baking sheet and place them in the oven. Bake for about 45 minutes, until the edges are dry but the centers are still slightly moist and yield to pressure. Once done, transfer the dried bread cubes to a large bowl.

2. Cook the Vegetables and Herbs

While the bread is drying, melt the butter in a 12-inch skillet over medium heat. Add the chopped onion, minced celery, table salt, and black pepper. Cook the mixture for 5 to 7 minutes until the vegetables are softened and fragrant. Stir in the minced fresh thyme, marjoram, and sage, and continue to cook for another minute until the herbs release their aroma.

3. Combine Bread and Vegetable Mixture

Next, combine the vegetable mixture with the dried bread cubes in the large bowl. Pour 1 cup of chicken broth over the mixture and toss until the bread is evenly moistened.

4. Mix in the Eggs and Broth

In a separate bowl, whisk together the eggs and the remaining ½ cup of chicken broth. Pour the egg mixture over the bread and vegetables, tossing gently to ensure everything is well combined.

5. Bake the Stuffing

Transfer the stuffing mixture to a buttered 13 by 9-inch baking dish, spreading it out evenly. Increase the oven temperature to 400 degrees, and bake the stuffing for about 15 minutes until the top is golden brown and the internal temperature reaches 165 degrees.