Homemade Herby Stuffing

Try this homemade herby stuffing recipe this Thanksgiving - Tuscan Evening really takes it up a notch to add a tangy twist! 

INGREDIENTS

6-8 cups stale White Bread – cut into 1 inch cubes
3/4 cup plus 2 tablespoon butter divided
1 large yellow or white onion chopped
2 cup celery, chopped stalks and leaves
1.5 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon poultry seasoning
Tuscan Evening
2 eggs
1 cup chicken broth or stock

INSTRUCTIONS

Cut the bread into 1 inch cubes.

To make the bread stale, use one of
two options:
A. Overnight – Lay the bread cubes on a sheet pan on the counter overnight to dry out.
B. Quick Method – Preheat the oven to 250°, lay the bread cubes on a sheet pan and pop in the oven for 30 minutes, tossing every 5-10 minutes.

To make the stuffing:
Preheat the oven to 350° and prep a 9×9 baking dish by generously greasing with butter or oil. (if you are doubling the recipe use a 9×13 or 10×15 baking dish)

In a large saute pan over medium heat, melt ¾ cup butter. Add the onions and celery and saute until they are completely softened, about 20 minutes.
Take off the heat and add the salt, pepper, poultry seasoning, and lots of Tuscan Evening.
In a small bowl whisk together the eggs and broth.
Add the bread cubes to a large bowl, pour the onions/herb mixture over the bread and stir to combine.
Pour the egg mixture over the bread cubes and stir until the liquid is absorbed.
Stir the homemade stuffing together in a large bowl
Pour the stuffing mixture into the buttered baking dish. Cube the remaining 2 tablespoon of butter and dot the top of the stuffing.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes.
For an extra crispy top, turn the broiler on for a minute or two.
Serve right away!