1loafcountry-style French bread with crustcut into 1-inch cubes (roughly 8 cups)
10tablespoonsbutter
2shallots, finely sliced
2stalkscelery, finely chopped
2bunchesgreen onions, thinly sliced
¾cupchopped fresh Italian parsley
2tablespoonchopped fresh oregano
2tablespoonchopped fresh sage
2tablespoonchopped fresh thyme
3large garlic cloves, minced
2teaspooncoarse kosher salt
1teaspoonfreshly ground black pepper
3large eggs
2cupschicken broth
4ouncescoarsely grated Parmesan cheese
Instructions
Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
Melt 10 tablespoons butter in heavy large skillet over medium heat. Add shallot and celery and saute for 5-6 minutes. Add green onions, all the herbs, garlic, salt and pepper and sauté until celery is tender, 6 to 8 minutes more.
Preheat oven to 375°F. Generously grease a large skillet or baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine.
Whisk eggs and ¾ cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
Add more broth (about ½ to ¾ cup) to stuffing if dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
Notes
Make sure to toast the bread - it will give you the best final texture!