2(20 Ounces Each)Loaves French Bread (About 12 Cups Cubed)
2Medium Yellow OnionsDiced
1TablespoonMinced Fresh Thyme
1TablespoonMinced Fresh Sage
Salt & Pepper
2CupsChicken or Turkey Broth
TO DRY THE BREAD:
Cut the bread loaves into ½-3/4 inch cubes. Place in a large bowl and cover with a lid or plastic wrap. Allow the bread to sit on the counter covered for at least 24 and up to 48 hours, stirring twice.
To dry in the oven, preheat the oven to 250 degrees. Lay the bread cubes out on 1-2 baking sheets in a single layer.
Place in preheated oven and toast for 45 minutes, stirring occasionally.
FOR THE STUFFING:
Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish and set aside.
Melt the butter in a large pot over medium-low heat.
Add the onions, celery, carrots, garlic, thyme, sage, salt, and pepper.
Cook stirring occasionally for 5-6 minutes until softened. Pour butter and vegetable mixture over the bread and stir to coat.
In a medium bowl, whisk together the eggs and chicken or turkey broth until well combined.
Pour the egg mixture over the bread cubes and stir well.
Pour the stuffing into the prepared baking dish, cover with foil, and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes until golden.
TO MAKE AHEAD: Prepare the stuffing as directed and pour into a buttered 9x13 inch dish. Do not bake. Cover tightly with plastic wrap or foil. Refrigerate up to 2 days.