The Pug Hollow Horde Cooks a Howliday Feast - Bread Stuffing with Fresh Herbs

Ingredients:

1 stick of unsalted butter plus more for the baking dish (use substitute for vegetarian option)
1 french bread loaf, chopped into cubes and dried or toasted
2 cups chopped onions
1 cups chopped celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 1/2 cups chicken stock, divided (use veggie stock for vegetarian option)
2 large eggs

Preheat oven to 250 degrees F

Grease a 13x9 baking dish with butter

In a large bowl mix bread, chopped herbs, salt and pepper. 

In a skillet melt your stick of butter. Add the onions and celery and cook until it just begins to brown.

Add to the bread and herb mixture and mix well. 

Add half of your broth and mix well again.

In another bowl whisk your eggs and the rest of the chicken stock together.

Fold into bread mixture.

Pour bread mixture into baking dish, cover with foil and bake for 40 minutes or until internal temp reads 160 degrees. Uncover and bake for another 40 minutes or until the stuffing is set and browned.