Best Damn Homemade Stuffing

Prep the bread: Place diced bread in a large mixing bowl. Set aside.

Cook vegetables: Melt butter in a large pot over medium-high heat.

Add onions and celery, cook for about 8 minutes until softened.

Add garlic and cook for 2 additional minutes. Remove from heat.

Make wet mixture: Stir chicken stock, sage, rosemary, thyme, salt, and pepper into the vegetable mixture.

Add eggs: Once slightly cooled, whisk in the eggs until well combined.

Combine with bread: Pour the wet mixture over the bread cubes and toss until evenly coated. The mixture should be wet but not soggy. You can adjust the amount of stock to achieve the right texture.

Bake: Transfer mixture to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 40 minutes. Uncover and bake until the top is golden brown, about 10–15 more minutes.