12cups1-inch stale bread cubes(1 large loaf french bread)
3teaspoonsfresh thyme leavesminced
Arrange the bread cubes on a cookie sheet and let them sit out on the counter overnight to dehydrate them.
Preheat oven to 350 degrees F.
Add bread cubes to a large bowl and set aside.
Melt butter in a large skillet over medium heat and saute onions and celery until soft and translucent; about 5-6 minutes. Stir in garlic and cook for an additional minute.
Add vegetables and fresh herbs to the bowl with the bread and stir.
Whisk egg together with chicken broth, then pour over bread until it’s moist but not soggy. You may not need all of the broth. Season with salt and pepper.
Pour bread mixture into a 13x9-inch buttered baking dish. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 15-20 minutes. Watch closely once uncovered so the top doesn’t burn.
Stuffing freezes beautifully. It will last 3-4 months in a freezer container or 3-4 days in the fridge.To reheat large portions, bake at 350 for 15-20 minutes. Or microwave until heated through.