1-First Step: Prepare the Bread Cut 1.5 pounds of bread into cubes to make about 12 to 14 cups. If you can plan ahead, let the cubes sit overnight loosely covered to dry out. If you need them ready today, spread the cubes on a baking sheet and toast in an oven at 350°F for about 15 minutes until crouton-like. Mixing bread types, like sourdough and Italian, gives a nice texture contrast.

2-Second Step: Ready the Baking Dish and Oven Preheat the oven to 350°F. Butter or lightly oil a 9×13-inch baking dish, or split the mixture between two smaller dishes if you want more crispy edges or must fit in a crowded oven.

3-Third Step: Sauté the Aromatics Heat a generous pat of butter in a large skillet or Dutch oven over medium heat. Add the diced sweet onion, diced celery, minced garlic, a pinch of kosher salt, and black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.

4-Fourth Step: Add the Fresh Herbs Stir in 3 tablespoons chopped fresh sage, 3 tablespoons chopped fresh parsley, and 3 tablespoons chopped fresh rosemary. Let them cook with the vegetables for about 1 minute to bloom their flavors.

5-Fifth Step: Moisten the Bread Add 1 cup of the chicken or vegetable stock to the skillet to loosen the herb mixture. Pour this vegetable-herb mixture over the toasted bread cubes in a large bowl and toss gently to coat. Let the mixture sit for a minute so the bread starts to soak up some flavor.

6-Sixth Step: Bind with Eggs and Stock Whisk the remaining 1.5 cups of stock with the 2 eggs in a separate bowl. Pour the egg-stock mixture over the bread and fold gently until everything is combined and uniformly moistened. The mixture should be moist but not soggy; add a splash more stock if the bread seems too dry.

7-Seventh Step: Bake to Perfection Transfer the stuffing to the prepared baking dish and spread evenly. Bake uncovered at 350°F for 45 to 50 minutes, or until the internal temperature reaches 160°F and the top is golden brown. If the top browns too quickly, tent loosely with foil to prevent burning while the center finishes cooking.

8-Final Step: Rest and Serve Let the stuffing rest for about 10 minutes after it comes out of the oven so it sets up a bit. Sprinkle with additional fresh herbs for color and brightness. Serve hot alongside roasted turkey, grilled meats, or as a stand-alone comfort dish.