Classic Bread Stuffing

½ cup butter (1 stick) plus more for buttering dish

1 large onion chopped

4 celery ribs halved lengthwise and chopped

3 large eggs

2 cups chicken broth (see note 1)

salt and freshly ground black pepper

½ cup fresh parsley minced (see note 2)

1 teaspoon fresh sage minced, or ½ teaspoon dried

1 teaspoon fresh thyme minced, or ½ teaspoon dried

1 teaspoon fresh marjoram minced, or ½ teaspoon dried

1 loaf French bread cut into ½-inch cubes and dried overnight on counter (about 1 pound, see note 3)

Directions at culinaryhill.com

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