Preparation

• Cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight, or toast the cubes at 350 degrees F for about 15 minutes.
• Preheat the oven to 350 degrees F. Brush a baking dish with melted butter or nonstick spray. Place the bread in a mixing bowl.
• Heat the butter in a skillet over medium heat. Stir in the onion, celery, garlic, salt, and pepper. Cook until softened, about 8 to 10 minutes.
• Stir in sage, parsley, and rosemary, and cook for another minute. Stir in 1 cup of stock.
• Pour the onion mixture over the bread crumbs and toss to coat.
• Whisk together the remaining stock and eggs, then pour into the bread and stir until combined.
• Bake the stuffing for 45 to 50 minutes at 350 degrees F, until the internal temperature registers 160 degrees F. Tent with foil if browning too quickly.