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1
Preheat the oven to 425 degrees F. Put the bread cubes in a large bowl.
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2
Heat the stock in a small pan on high heat until boiling.
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3
Reduce the heat and set to simmer on the back burner.
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4
Beat the eggs together in a bowl.
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5
Set a large saute pan on medium-high heat and warm the oil and butter.
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6
When the liquids move around the pan easily, add the celery and onion.
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7
Cook, stirring, until soft and translucent, about 7 minutes.
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8
Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute.
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9
Add the celery mixture to the bread cubes and toss to combine.
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10
Transfer to a 3-quart casserole pan.
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11
Pour a few tablespoons of the hot stock into the beaten eggs and quickly stir until the stock is incorporated.
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12
Slowly add the remaining stock, continuing to stir.
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13
Pour the eggy stock over the pan of bread cubes.
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14
Press down on the cubes with your hands to distribute the liquid evenly.
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15
Cover the casserole pan with foil.
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16
Bake the stuffing for 20 minutes.
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17
Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 minutes more.
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18
A toothpick inserted in the middle should come out clean.
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19
Cover with gravy, immediately.
