Herbed Bread Stuffing

• 1 (16 ounce) loaf French bread, cut into 3/4-inch cubes
• 1/4 cup unsalted butter
• 2 1/2 cups diced yellow onion
• 1 1/2 cups diced celery
• 1 tablespoon finely chopped fresh sage leaves
• 1 tablespoon fresh thyme leaves
• 1/4 teaspoon ground black pepper
• 2 cups College Inn(R) Turkey or Chicken Broth
• 2 large eggs, lightly beaten
• 1/4 cup coarsely chopped fresh parsley leaves

1. Arrange bread, uncovered, on a baking sheet; let dry 8 hours or overnight, stirring once or twice.
2. Heat oven to 375 degrees F. Butter a 9x13-inch baking dish; set aside. Melt butter in a large skillet over medium-high heat. Add onions, celery, sage, thyme and pepper and cook 10 to 12 minutes, stirring occasionally, until vegetables start to brown around the edges. Add broth and bring to a simmer; cook 3 minutes to reduce slightly.
3. Fold together vegetable-broth mixture, bread, eggs and parsley in a large heat-proof bowl until evenly moistened. Loosely spoon into baking dish and bake, uncovered, about 30 minutes or until the top is golden brown.

bread, unsalted butter, yellow onion, celery, sage, thyme, ground black pepper, turkey, eggs, parsley

Taken from www.allrecipes.com/recipe/260507/herbed-bread-stuffing/ (may not work)