Toast in the oven stirring a couple of times until the bread is beginning to crisp become firm and just starting to brown on the edges. Stir together bread vegetables broth water and salt and pepper to taste. Step 3 fold together vegetable broth mixture bread eggs and parsley in a large heat proof bowl until evenly moistened. Toast and dry bread cubes in a large shallow baking pan in middle of oven 25 to 30 minutes. Tear the bread into small bits and spread out onto a baking sheet.
Cook 3 minutes to reduce slightly. Place bread on rimmed baking sheet and toast until golden brown 15 to 20 minutes. Meanwhile heat butter in 12 inch skillet on medium. This is the time to use up those small bits and pieces hiding out in the refrigerator or freezer or sitting around in bakery bags. Preheat oven to 325 f.
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Add bread cubes and fresh herbs and toss well. Cook onions celery and herbs in butter in a large heavy skillet over moderately low heat stirring occasionally until celery is softened about 10 minutes. The most important element in this stuffing is the bread. Add bread cubes and fresh herbs and toss well. In a large skillet over medium heat melt the butter until foamy but not browned.
The most important element in this stuffing is the bread. Cook 3 minutes to reduce slightly. 2 cook onions celery and herbs in butter in a large heavy skillet over moderately low heat stirring occasionally until celery is softened about 10 minutes. Toast in the oven stirring a couple of times until the bread is beginning to crisp become firm and just starting to brown on the edges.
