Rustic Herb Stuffing

• 1 16-ounce loaf country-style French bread with crust, cut into 1-inch cubes (about 11 cups)
• 10 tablespoons (1 1/4 sticks) butter
• 2 bunches green onions, thinly sliced
• 2 cups finely chopped celery
• 3/4 cup chopped fresh Italian parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 large garlic clove, minced
• 1 teaspoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 1 large bunch Swiss chard, stems cut from leaves and discarded, leaves coarsely chopped (about 12 cups)
• 3 large eggs
• 3/4 cup (or more) low-salt chicken broth
• 3 ounces coarsely grated Parmesan cheese (optional)

1. Preheat oven to 375u0b0F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
2. Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; saute until celery is tender, 6 to 8 minutes. Add Swiss chard and toss until wilted, about 3 minutes. DO AHEAD:
3. Preheat oven to 375u0b0F. Generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine. Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan, if using.
4. Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.

bread, butter, green onions, celery, fresh italian parsley, fresh oregano, fresh sage, thyme, garlic, coarse kosher salt, freshly ground black pepper, swiss chard, eggs, chicken broth, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/rustic-herb-stuffing-361770 (may not work)