Homemade Stuffing

First off take about 3 pounds of bread diced into 1" squares.  Spread onto cookie sheets. Bake at 200 degrees for about 40 minutes.  Leave them on the counter to cool and continue to dry out. Can also dry out by leaving out overnight.

1 cup Butter/Lard
2 large Onion, diced (about 5 cups)
8 stalks Celery, thinly sliced
4 cloves Garlic, minced
1 cup freshly chopped Parsley
2 tbs freshly chopped Sage, minced
2 tbs fresh Thyme Leaves, minced
1 tbs freshly chopped Rosemary
Kosher Salt
Freshly ground Black Pepper
8 cups vegetable broth
4 large Eggs, beaten
Salt and Pepper

Preheat oven to 350 degrees.

In a large skillet over medium heat, melt butter/lard. Add onion and celery and cook until soft and fragrant, about 8 minutes.

Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, about 1 minute. Season with salt and pepper.

Place bread into a large bowl and add skillet mixture. Toss to combine. Whisk together chicken broth and beaten eggs and pour bread mixture. Season generously with salt and pepper and toss until completely coated.

Transfer mixture to two greased baking dishes and cover with foil. Bake until cooked through, about 1 hour. Remove foil and cook until bread is golden, 15 to 20 minutes more.

This recipe was adapted from the following recipe:
https://www.delish.com/cooking/recipe-ideas/a55387/classic-homemade-turkey-stuffing-recipe/

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