1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.
2. Spread the bread cubes on a baking sheet and toast them in the oven for about 10-15 minutes until they’re dry and just starting to crisp at the edges. This step helps the bread soak up the broth without becoming soggy.
3. While the bread toasts, melt the butter in a large skillet over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. You want the veggies tender but not browned.
4. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the fresh herbs—sage, thyme, and parsley—and cook for 30 seconds to release their aroma.
5. Transfer the toasted bread cubes to a large mixing bowl. Pour the sautéed vegetables and herbs on top.
6. In a separate bowl, whisk together the broth and eggs. Pour this mixture over the bread and vegetables, tossing gently to combine. The bread should be moist but not swimming in liquid. If it feels dry, add a splash more broth.
7. Season with salt and pepper to taste. If you’re adding nuts, fold them in now for that extra texture.
8. Transfer the stuffing mixture to the prepared baking dish. Cover with foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crisp. This finishing touch gives you that irresistible crunchy top layer that I always look forward to.
10. Let the stuffing rest for 5 minutes before serving. This helps it set and makes serving cleaner and easier.

One tip I’ve learned from many family dinners: don’t rush the toasting step. It might seem small, but it really is the secret to great texture. My son Eli, who can be a picky eater, always digs into the crispy edges first, so I make sure they’re just right!