Cut the bread into 1-inch cubes and arrange it onto a baking sheet. Cover with a clean kitchen towel and leave on the counter for 3-12 hours. To speed up the process, place the sheet pan with the cubed bread into a 300℉ oven and bake, uncovered, for 15-20 minutes or until dried out.
Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350 degrees F.
Melt ¼ cup (or ½ stick) of butter in a large heavy-bottomed skillet, over medium-low heat. Add onions, celery, and fresh thyme leaves to the skillet. Season with a pinch of salt and pepper. Saute veggies until softened slightly, about 7 minutes.
Place the bread cubes in a large mixing bowl. Add in the sauteed veggies and another pinch of salt and pepper. Toss well. Add in the chicken stock, 1 cup at a time, and toss until the bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy. You may not use all the liquid.
Pour the prepared stuffing into the prepared baking dish.
Cover the dish with foil and bake at 350℉ for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden.
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Notes
Doubling the Recipe: This recipe can easily be doubled, simply double the ingredients and bake in a 9x13 pan. The baking time will remain the same. Bread: Use any bread or mixture of bread you like. For gluten-free stuffing, just use your favorite gluten-free bread.Chicken Stock: Use chicken broth, turkey broth, or even vegetable broth. Thyme: Fresh thyme is optional but adds so much flavor. This is an EGG-FREE Stuffing Recipe. You will not need an egg to bind together this bread stuffing as there is enough stock added but feel free to add 1-2 whisked eggs and decrease the liquid by ¼ cup.Storage: Leftover Stuffing can be stored in an airtight container in the refrigerator for 3-4 days. You can also freeze leftover stuffing in an airtight freezer-safe container for up to 3 months in the freezer. To reheat leftover stuffing, place individual serving on a heat-safe plate and cover with a damp paper towel. Microwave for 1-2 minutes until warmed through. Alternatively, bake leftover stuffing, covered with foil at 325 degrees F until warmed through.