Stuffing

Steps

1. Take a loaf of sourdough bread and spread out for two days to become stale.
2. Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.
3. Heat the butter in a large skillet. 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. Cook for another minute. Stir in 1 cup of stock.
4. Pour the onion celery mixture over the bread crumbs and toss well to coat.
5. In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
6. Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes ( I just baked it for over an hour), until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.