• 12 C stale white bread – cut into 1-inch cubes
• 3/4 C plus, 2 Tbsp butter, divided
• 1 large yellow or white onion, chopped
• 2 C celery, chopped
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp poultry seasoning
• 1/2 tsp marjoram
• 3 Tbsp fresh sage, chopped
• 1/3 C fresh parsley, chopped
• 2 eggs
• 1 C chicken broth or stock
Preheat the oven to 350 degrees and prep a 9-by-9 baking dish by generously greasing with butter or oil. In a large sauté pan over medium heat, melt 3/4 C butter. Add the onions and celery and sauté until they are completely softened. Remove from heat and add the salt, pepper, poultry seasoning, marjoram, fresh sage and parsley to the onions. In a small bowl, whisk together the eggs and broth. Add the bread cubes to a large bowl, pour the onions/herb mixture over the bread and stir to combine. Pour the egg mixture over the bread cubes and stir until the liquid is absorbed. Pour the stuffing mixture into the buttered baking dish. Cube the remaining butter and dot the top of the stuffing. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes.
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