Easy Sourdough Stuffing Recipe

Slice the bread into 1-inch cubes and place on baking sheets to dry at room temperature overnight. Alternatively, dry them out in the oven by baking the cubes at 350 degrees for 10 minutes, flipping the cubes over, and baking for 10 more minutes.
20-24 ounces sourdough bread cubes

Chop the onion, celery, sage, rosemary, and parsley. Transfer the bread crumbs to a large mixing bowl.
3 cups diced onions, 2 cups diced celery, 3 tbsp chopped rosemary, 3 tbsp chopped sage, 3 tbsp chopped parsley
Preheat oven to 350 degrees F and grease a 9x11 baking dish with butter or oil.
In a large skillet, melt both sticks of butter over medium heat. Saute onion and celery in the melted butter, then add the salt, pepper, and chopped herbs. Sprinkle in the salt and pepper (adjust to your taste preferences!).
1 cup unsalted butter, 1.5 tsp salt, 1.5 tsp pepper
Add one cup of stock to the hot butter mixture and whisk. Pour the butter-herb mixture over sourdough bread chunks and stir.
2.5 cups chicken or vegetable stock
Whisk the eggs with the remaining stock, then pour the mixture over the stuffing. Mix well and transfer to baking dish.
2 large eggs
Bake at 350°F for 50 minutes, OR until the top of the dressing is golden brown, and the bottom layer of stuffing is baked to your liking. Garnish with herbs and serve!