HOW TO TOAST BREAD FOR STUFFING RECIPES

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Steps:

• Preheat the oven to 350°F. Spray a baking dish with cooking spray (I use a 2-quart baking dish).
• Cut the bread into ½-inch cubes; place in a large bowl.
• In a large skillet, melt the butter over medium heat. Add the celery and onions and sauté until tender, about 10 minutes.
• Add the poultry seasoning and salt and pepper to the celery and onion mixture. Stir to combine.
• Add the celery and onion mixture to the bread cubes; stir well to combine.
• Add the chicken broth; stir gently to combine. Note: The 1½ to 2 cups of broth gives me the amount of moisture I like for my stuffing - moist but not overly wet. The first time you make this, you may not want to add all the broth all at once but instead add it a bit at a time until the stuffing is how you like it. You may even want to add more broth. Just be careful not to add too much so that the stuffing doesn't become mushy.
• Taste and adjust seasoning, if needed.
• Spoon the stuffing mixture into the prepared baking dish. Bake, uncovered, for 40 minutes or until heated through and lightly golden brown and crisp on top.