Tear or cut bread into cubes/pices and spread out on a rimmed baking sheet. Set aside to allow it to dry out a bit. Personally I let mine sit out over night.
Place bread into a large mixing bowl. Melt butter in a large skilet and cook, onions and celery until soft and beginning to brown. Add to the bowl with the bread. Stir in the spices. Drizzle 1¼ cups of broth and toss gently. Let this mixture cool slightly.
Preheat oven to 350. Whisk remaining broth with eggs and add to the bread mixture; fold gently to combine. Transfer to a buttered 13x9 pan, cover with foil and bake about 40 minutes.
Remove foil and bake until golden and crispy on top.
Nutrition Information
Serving size: ½ cup Calories: 165 Fat: 16g Carbohydrates: 5g Sodium: 45mg Fiber: 4g Protein: 5g Cholesterol: 80mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/healthy-baked-stuffing/