Classic Thanksgiving Stuffing

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Using the extra melted butter, grease a 9x13-inch baking dish.

Step 3 -In a large mixing bowl, add the bread cubes.

Step 4 -In a large skillet or a Dutch oven over medium heat, melt the remaining 2 sticks of the butter.

Step 5 -Add the onions, the celery, the garlic, the salt, and the black pepper and cook, while stirring, until the onions and the celery soften, about 8-10 minutes.

Step 6 -Add 3 tablespoons of the sage, 3 tablespoons of the parsley, and 3 tablespoons of the rosemary to the onion mixture and cook, while stirring, until fragrant, about 1 minute.

Step 7 -Add 1 cup of the stock to the onion mixture and stir to combine.

Step 8 -Pour the stock mixture over the bread cubes and toss well to combine.

Step 9 -In a small bowl or measuring cup, add the remaining stock and the eggs and whisk to combine.

Step 10 -Pour the egg mixture over the bread cube mixture and fold until thoroughly combined.

Step 11 -Transfer the stuffing mixture to the baking dish and spread it out evenly.

Step 12 -Bake until the stuffing reaches an internal temperature of 160 degrees F, about 45-50 minutes. If the stuffing begins to brown too quickly while baking, cover it with foil.

Step 13 -Allow the stuffing to cool for 5-10 minutes.

Step 14 -Serve garnished with the extra sage leaves, the extra parsley, and the extra rosemary sprigs.