Eliza's Buttery Herb Stuffing

Method

1. Preheat the oven to 350°F. Brush a 9x13 baking dish with melted butter or olive oil, or spray with nonstick spray. Place the bread in a large mixing bowl (easier for stirring) or directly in the 9x13 baking dish.
2. Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery, and garlic with a big pinch of salt and pepper — at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley, and rosemary and cook another minute. Stir in 1 cup of the stock.
3. Pour the onion-celery mixture over the bread cubes and toss well to coat.
4. In a small bowl or measuring cup, whisk together the remaining 1½ cups stock and the 2 eggs.
5. Pour that mixture into the bread cubes and stir and fold until thoroughly combined. Bake for 45 to 50 minutes, until the internal temperature registers 160°F. If the stuffing is getting too browned, tent it with foil.