1 cup (2 sticks) unsalted butter, divided
1 lb. day-old white French bread, diced into half-inch cubes and dried
1 extra-large yellow onion, diced
1 ½ cups celery, diced
2/3 cup Italian flat-leaf parsley leaves, finely minced
¼ cup fresh sage leaves, finely minced
3 Tbsps fresh rosemary, finely minced
2 Tbsps fresh thyme, finely minced
Salt and pepper, to taste
2 ½ cups low-sodium chicken broth, divided
2 large eggs
1. Preheat oven to 250 degrees F. Place cubed bread on a baking sheet and bake, stirring occasionally, for 45 mins or until dried.
2. Transfer bread cubes to a large bowl and set aside.
3. Preheat oven to 350 degrees F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
4. To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.
5. Add the onions and celery. Cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently.
6. Transfer vegetables to bowl with bread.
7. Add the parsley, sage, rosemary, thyme, salt, pepper, 1 1/4 cups chicken broth, and toss well to combine; set aside.
8. To a small bowl, add the remaining 1 1/4 cups chicken broth and 2 eggs. Whisk to combine. Pour mixture over bread and toss well to combine. Transfer to prepared baking dish.
9. Dice the remaining 1/4 cup (half of 1 stick) butter into 8 to 10 pieces and evenly place the butter over the top of the stuffing. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until top is as golden brown as desired.
10. Serve immediately.