Stuffing (classic bread stuffing with sage and celery)

Steps

1. The day before or 2 hours ahead: cut the bread into 2 cm (3/4 in) cubes. Spread them across two baking sheets and let them dry out overnight at room temperature, or bake them for 30 to 40 minutes at 135 °C (275 °F), tossing halfway through, until dry and hard without browning.
2. Preheat the oven to 190 °C (375 °F) and butter a 23 x 33 cm (9 x 13 in) baking dish. Finely chop the onions, dice the celery, and mince the garlic.
3. In a large skillet, melt the butter over medium heat. Add the onion and celery with a pinch of salt and sweat for 10 to 12 minutes, until tender and translucent without taking on color. Add the garlic, sage, and thyme, cooking for 1 minute until fragrant.
4. In a large mixing bowl, toss the skillet contents with the dried bread cubes, parsley, salt, and pepper.
5. Whisk the eggs into the warm broth, pour over the bread, and fold gently with your hands or a large spatula until all the bread is evenly moistened. Let rest for 10 minutes: the cubes should be thoroughly soaked with no pool of liquid at the bottom. If any dry spots remain, add a splash more broth.
6. Transfer to the prepared baking dish without packing it down. Cover with aluminum foil and bake for 25 minutes at 190 °C (375 °F).
7. Remove the foil and bake for another 20 to 25 minutes, until the top is golden and crisp and an instant-read thermometer registers 165 °F (74 °C) in the center. Let rest for 5 minutes before serving.