Instructions

1. Crisp the Bread: Preheat oven to 450 degrees and place cubed bread onto a large rimmed baking sheet.  Bake for 10-13 minutes, tossing halfway, until golden and crispy making sure not to burn.  Remove from oven and let cool completely.
2. Cook the onion, shallots, celery, herbs, and garlic: Melt 4 T butter in a large oven safe skillet over medium heat. Add onion, shallots, celery, garlic, sage, thyme, salt and pepper and cook, stirring often, until the onions and celery are tender,  7-8 minutes.  Remove from heat and set aside. 
3. Mix Bread with broth and eggs: Whisk eggs and broth together in a large bowl and add a generous pinch of salt and pepper.  Add in crispy bread and toss until evenly coated.  
4. Add onion mixture to bread mixture: Stir onion mixture into bread mixture and toss to combine.
5. Transfer stuffing back to skillet: Melt 3 T butter in the now empty skillet over low heat. Add stuffing back to skillet, and using a wooden spoon press down into even layer.  Let cook for 5-7 minutes, until bottom is golden. Melt remaining 2 T butter and brush over the top of the stuffing.
6. Bake! Reduce oven to 425 degrees and bake for 17-20 minutes, until top is golden brown.  Let cool for 10 minutes before serving.