1 loaf day-old sourdough or white bread, cut into 1/2-inch cubes, dried bread cubes should sit out in the open air for at least 1 hour beforehand
4 stalks celery, chopped
1 white or yellow onion, diced
1 teaspoon minced garlic
6 tablespoons butter
3 teaspoons Italian blend seasoning see note for substitution
2-3 cups chicken broth If you like more dry stuffing, use 2 cups broth
2 large eggs
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
Arrange bread cubes in a single layer (or as close to it as possible) on a large rimmed baking sheet. Transfer to oven and preheat to 350 degrees. Once oven has fully preheated, remove bread from the oven, transfer bread to the largest bowl you have, and set aside.
In a large skillet over medium-high heat, melt butter. Add celery and onions and stir for 2-3 minutes until celery is tender and onions are translucent. Stir in garlic and cook 1 minute longer until fragrant.
Add celery mixture to bread bowl. Whisk together eggs, Italian seasoning, broth, and salt and pepper. Pour half over the bread, toss to coat. Pour remaining half over the bread, and toss to coat once more.
Transfer bread back to the skillet OR if your skillet is not oven-safe or not large enough, you can transfer it to a greased 9×13 baking pan.
Cover with foil and bake for 40 minutes. Uncover and bake another 30 minutes or until top is golden brown. Serve fresh (for best results!) or allow to cool completely, then cover tightly and refrigerate up to 5 days.