INGREDIENTS:

20 to 22 ounces plain dried bread cubes, about 12 cups
1 cup butter
3 cups sweet onion, diced
2 cups diced celery
6 garlic cloves, minced
Kosher salt and black pepper, to taste
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
2 ½ cups chicken stock
2 eggs

DIRECTIONS:

Heat oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.

In large bowl, place bread cubes.

In skillet over medium heat, melt butter. Stir in onion, celery and garlic. Cook 7 to 8 minutes, or until softened. Season to taste with salt and pepper. Stir in fresh herbs. Stir in 1 cup stock.

Pour mixture over bread cubes. Toss to coat.

In small bowl, whisk together remaining stock and eggs. Add this mixture to bread cubes, stirring and tossing to combine. Transfer mixture to prepared dish.

Bake 45 to 50 minutes, or until internal temperature registers 160°F.