1loaf(18 to 20 ounce) brioche(or challah or other egg bread, or a country white bread; cut into 1-inch cubes; 10 to 12 cups; see Note about drying bread)
2cupschicken or vegetable broth(preferably low sodium; or more as needed)
Instructions
Preheat the oven to 350 F.
Melt the butter in a medium skillet over medium heat. Add the onion and celery and cook, stirring occasionally, for about 6 minutes until the vegetables are slightly golden and tender.
Remove the onion and celery from the heat and turn into the bowl. Add the dried bread cubes (see Note!), sage, marjoram, parsley, salt, and pepper and toss to combine well. In another small bowl, beat the eggs with 2 cups of the broth (use vegetable broth for a vegetarian stuffing). Drizzle over the broth mixture and toss so that everything is moistened. You may need to add another ½ cup broth or so if the mixture seems to be dry in a lot of spots. It should not feel soaked at all.
Turn the mixture into a 2 ½ to 3-quart baking dish or a 13x9 inch baking dish. Cover the stuffing with foil and bake for 40 minutes. Uncover the stuffing and continue to bake for another 45 minutes or so until the top is slightly crusty and golden brown.
Video
Notes
How to Dry Bread Cubes for StuffingYou will need to dry out your bread cubes quite well for this recipe. If your bread is already fairly dry, just cut it into cubes and let it sit out, uncovered, on a rimmed baking sheet for 24 hours. If it isn’t dry, you can let it sit out, uncovered, for at least 48 hours until the cubes are quite dry. If you need to speed things along, cut the bread into cubes, spread them on a rimmed baking sheet, and bake in a preheated 275 F oven for about 30 minutes, stirring once or twice as the bread toasts, and then spreading it out on the baking sheet so it is as close to a single layer as possible. Let cool completely before proceeding with the recipe.Stuffing is a great dish to make ahead of time. You can assemble the whole casserole and cover and refrigerate overnight. Bring to room temperature before baking, or plan to add 15 minutes to the first part of the baking time with the casserole covered.Or, if you prefer, you can cook the vegetables and store them in a container in the fridge. Then, just before baking, mix together the broth and egg, combine all of the components (egg mixture, bread cubes, and vegetables), transfer to the casserole, and stick it in the oven to bake.Leftovers and ReheatingLeftovers will last for up to 4 days in the fridge. They can be reheated in the microwave, though the top won't crisp up again. You can also reheat leftover stuffing in a 350-degree oven for about 20 minutes, uncovered.