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1
Set oven to 400u00b0F.
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2
Spray one or two large baking sheets with nonstick cooking spray.
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3
Place half of the bread in a large bowl.
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4
Add in 3 tablespoons olive oil; toss to coat, then add in about 1/2 cup Parmesan cheese, then toss to coat.
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5
Spread the bread cubes on prepared baking sheet in a single layer.
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6
Bake for about 8-10 minutes or until golden brown.
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7
Repeat with remaining bread cubes.
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8
Cool on sheets then transfer to a large bowl (if you are freezing just cool to room temperature then place in freezer bags).
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9
In a large pot melt 1/4 cup butter over medium-high heat.
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10
Add in onions, celery and red bell peppers; saute for about 15 minutes, or until veggies begin to brown and are tender.
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11
Add in chopped garlic, rosemary and oregano; stir for 1 minute.
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12
Add in dried cranberries and pine nuts; stir for about 2 minutes, transfer to the bowl with the bread cubes.
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13
Stir in 1/2 cup fresh basil 1-1/4 cups Parmesan cheese.
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14
Season with salt and lots of black pepper to taste.
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15
Mix in the eggs and toss with a wooden spoon.
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16
Add in enough broth to moisten starting with 3/4 cups; toss to combine, adding in more broth to about 1-1/4 cups (if needed).
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17
Set oven to 350u00b0F.
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18
Butter an EXTRA large glass baking pan (large enough to hold the mixture).
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19
Transfer the stuffing to baking dish.
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20
Drizzle with melted butter, then sprinkle lightly with Parmesan cheese on top.
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21
Cover with buttered foil and bake for about 40 minutes.
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22
Uncover and bake for about 20 minutes longer, or until the top is crisp and golden brown (baking time will vary depending on the size of baking dish).
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23
Delicious!
