2 large eggs
2 small baguettes
1 bunch of celery
1 teaspoon sage
1 teaspoon rosemary
1/2 teaspoon thyme
dash of salt & pepper
1/2 stick butter
2 cups vegetable broth
Cut baguettes into 1″ cubes or smaller.
Spread out on a tray and leave uncovered overnight to harden.
Preheat oven to 350 degrees Fahrenheit.
Cut celery lengthwise, then dice.
Cut onion into quarters, then dice.
Saute celery and onion in butter and herbs for 5-7 minutes.
Mix in with bread in a large bowl, then transfer to a buttered baking dish.
In a separate bowl, whisk eggs, then add in broth, stirring well.
Pour on top of stuffing.
Cover and bake at 350 degrees Fahrenheit for 45 minutes.
Uncover and bake an additional 15 minutes.
If preparing ahead of time, leave this part until shortly before serving.