Best Stuffing Recipe

Preheat the oven to 250°F (120°C). If using fresh white bread, arrange the bread cubes in a single layer on a baking sheet. Bake for 1 hour, or until the bread is dried out. Remove from the oven and let the cubes cool. Transfer the dried bread cubes to a large bowl.

Melt the butter in a skillet over medium-high heat. Add the onion and celery, and stir constantly until the vegetables are tender and slightly browned, about 5 to 8 minutes. Turn off the heat and transfer the vegetables to a large bowl. Combine with the dried bread cubes and fresh herbs. Season with salt and ground black pepper. Stir in half of the chicken broth, and set the mixture aside.

Whisk together the remaining chicken broth and 2 eggs, then pour this mixture into the bowl with the bread mixture. Gently stir to combine, then transfer to a butter-greased baking dish. Cover with foil and bake in the preheated oven at 356°F (180°C) for 40 minutes. Uncover and continue baking for an additional 30 minutes, or until the top is browned and crisp.

Serve immediately, garnished with additional freshly chopped parsley on top.