Best Homemade Stuffing

Preheat the oven to 300 degrees F (150 degrees C). Spread the toasted bread slices in a single layer on baking sheets. Bake until completely dry and crisp, 20 to 30 minutes, turning once. This helps dries out the toast so it can absorb the broth without turning soggy. Remove from the oven and let cool slightly.

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.

Crush toast into crumbs with a rolling pin; transfer to a large bowl.

Melt butter in a medium saucepan over medium heat. Add onion and celery; cook until soft, 5 to 7 minutes. Remove from heat; drain.

Stir broth and eggs into bread crumbs until moist, but not soggy. Add water, if needed. Fold in onion and celery, sage, and garlic powder; season with salt and pepper.

Press mixture into the prepared baking dish.

Bake in the preheated oven until top is brown and crisp, about 1 hour.