2 ½ cups BrothMasters Bone Broth
1 large loaf challah
1 stick unsalted butter, or Margarine plus more for buttering baking dishes
2 ½ cups yellow onion, diced
1 ½ cups celery, diced
½ cup chopped parsley
1 ½ tablespoons finely chopped fresh thyme (or 1 teaspoon dried)
1 tablespoon finely chopped fresh rosemary (or 1/4 teaspoon dried and crumbled)
1 tablespoon fresh sage, finely chopped (or 1/4 teaspoon dried)
1 ½ teaspoons salt
1 teaspoon ground black pepper
Preheat oven to 250.
Butter a 9"x13" baking dish, set aside.
Cut challah into 1” cubes and spread across two jelly roll pans in a single layer. Bake about 1 hour until dried out, stirring occasionally.
Preheat oven to 350.
Melt butter in a large sauté pan, add onions and celery, sauté until they begin to brown. Add to the bread mixture. Stir in herbs, parsley, salt and pepper. Drizzle in 1 ¼ cups broth and toss gently. Let cool.
Whisk 1 ¼ cups cold broth with eggs. Add to cooled bread mixture, fold in until combined. Put stuffing into buttered baking dish.
Bake covered 40 minutes.
If you want to make ahead
Follow steps above.
Uncover, let cool, cover and refrigerate for one day. Bring to room temp before baking again.
Uncover, bake again until set, and top is brown and crisp, about another 40 minutes.