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1
Preheat oven to 375F.
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2
Using long serrated knife, cut bottom crust and short ends off bread; discard.
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3
Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed).
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4
Place cubes in large bowl.
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5
Add oil, thyme, and garlic; toss to coat.
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6
Spread cubes out on large rimmed baking sheet.
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7
Sprinkle with salt and pepper.
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8
Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes.
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9
Return cubes to same large bowl.
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10
Melt butter in large skillet over medium-high heat.
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11
Add onion, celery, and bell pepper.
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12
saute until vegetables are soft, about 10 minutes; add parsley.
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13
DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead.
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14
Cover separately.
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15
Store bread at room temperature.
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16
Chill vegetable mixture.
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17
Preheat oven to 375F.
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18
Butter 11x7x2-inch glass baking dish.
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19
Stir vegetable mixture into bread cubes.
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20
Gradually add hot broth, tossing to coat evenly.
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21
Season stuffing to taste with salt and pepper and transfer to prepared dish.
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22
Cover dish with buttered foil, buttered side down.
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23
Bake stuffing until heated through, about 25 minutes.
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24
Uncover and bake until top is brown, about 25 minutes longer, and serve.
