Thanksgiving Day Stuffing

Nothing says Happy Thanksgiving like
a good warm comforting bread stuffing.
This is an old stand bye recipe that
I've made many times over the years.

Ingredients:
3/4 cup unsalted butter
1 pound day-old white bread, torn
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4-inch slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs

Directions:
Preheat oven to 250 degrees F.
Butter a 13x9x2-inch baking dish and set aside.
Scatter bread on a rimmed baking sheet.
Bake until dried out, about 1 hour.
Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a
large skillet over medium-high heat;
add in onions and celery.
Stir often until just beginning to brown,
about 10 minutes. Add to bowl with bread;
stir in herbs, salt, and pepper.
Drizzle in broth and toss gently. Let cool.
Preheat oven to 350 degrees F.
Whisk 1 1/4 cups broth and eggs in a bowl.
Add to bread mixture; fold gently until combined.
Transfer to prepared dish, cover with foil,
and bake for about 40 minutes.