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Baked Stuffing

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Ingredients
  

  • 1 lb sourdough bread
  • 1/2 cup dried cranberries (optional)
  • 8 T butter
  • 4 stalks celery diced
  • 1 large onion diced
  • 1/2 cup fresh parsley minced
  • 2 cloves garlic minced
  • 1 T fresh sage minced
  • 2 t Salt
  • 1/2 t black pepper
  • 4 C chicken broth
  • 2 eggs

Instructions
 

  • Tear or slice bread into 1/4" cubes and place bread on baking sheets and bake at 200º for 20 minutes.
  • Preheat oven to 350º and butter a large baking dish.
  • In a large skillet over medium heat, melt butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.
  • Place bread in a large bowl and add skillet mixture (and dried cranberries if using). Toss to combine. In a medium bowl, whisk together chicken broth and beaten eggs and pour over bread mixture. Toss until completely coated.
  • Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 to 20 minutes more.