Preparation

• At least one day in advance, cut the bread into cubes. Arrange on a baking sheet and allow to sit, uncovered, to dry out. Stale, dried out bread works the best!
• On the day you’re going to make the stuffing, preheat the oven to 400 degrees Fahrenheit. Place the tray of bread in the oven for 10-15 minutes, or until the bread starts to brown.
• Meanwhile, melt 5 tablespoons of butter in a large non-stick skillet. Sauté the onion and celery until soft and tender.
• When the bread is toasted, transfer it to a large bowl. Add in the onion and celery mixture, chopped herbs, ¾ teaspoon each of salt and black pepper, and 1 large egg, lightly beaten.
• Add in 3 cups low-sodium chicken or turkey broth and stir to combine.
• Spray a large 3 quart casserole dish with non-stick cooking spray. Transfer the stuffing mixture into the casserole dish. Cover with foil and bake for 30 minutes.
• Remove the foil and bake for 10-20 minutes longer, or until the top of the stuffing starts to brown. Serve immediately.