Basic Herb Stuffing

(Courtesy of Womens Day)

Ingredients;
3 Tbsp. olive oil, plus more for the pan
1 small loaf county bread (about 1 lb.), cut into 1/2 inch pieces (about 10 c.)
2 medium onions, chopped
Kosher salt and pepper
2 large carrots, cut into 1/4 inch pieces
2 stalks celery, cut into 1/4 inch pieces
3 c. low-sodium chicken broth
1 c. fresh flat-leaf parsley, chopped
2 tsp. fresh thyme leaves
2 large eggs, beaten

Directions:
Heat oven to 375 degrees.  Oil a 3 quart casserole dish.  Place the bread on a rimmed baking sheet and toast until golden brown, 15-20 minutes; transfer to a large bowl.

Meanwhile, heat the oil in a large skillet over medium heat.  Add the onions, 1 tsp. salt and 1/2 tsp. pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden, 6-8 minutes.

Add the carrots and celery and cook, stirring occasionally, until tender, 6-7 minutes.  Add the broth and bring to a boil.  Stir in the parsley and thyme.

Transfer the vegetable mixture to the bowl and toss with the bread.  Fold in the beaten eggs.  Transfer to the prepared baking dish, cover with foil and bake for 10 minutes.  Remove foil and bake until golden brown, 15-20 minutes more.