This recipe is based off of my great-grandmothers recipe for homemade stuffing. It will be the star at Thanksgiving! This recipe is a classic and so much better than stuffing from a box.
Cut up your bread into small cubes and lay out on cookie sheets. Dry out for a few days or bake in the oven. Bake in single layers on cookie sheets at 300 for about 30-45 minutes or until crisp and dry but not burnt.
Place the dried bread cubes in a large bowl. Sprinkle with the chopped fresh sage and poultry seasoning. Add salt and pepper to taste.
Heat your oven to 350 degress and grease/spray 2 9x13" pan or cookie sheets then set aside. (I usually use a cookie sheets)
In a medium sized skillet, melt the butter. Add the onion and celery. Cook until the vegetables are soft. Add the minced garlic and cook for 30 seconds then remove from heat.
Pour the butter and vegetable mixture over the bread cubes and stir.
In a medium bowl, whip up the eggs. Add the chicken broth and powdered milk (if using) and stir until combined. Pour mixture, a little at a time, over the bread cubes until it's evenly moistened. You may or may not use it all depending on the exact amount of bread. You want it wet but not soggy.
Place in prepapred pans or cookie sheets. Cover with foil and bake for 30 minutes. Uncover and bake for 10 to 15 more minutes until it is golden brown and set in the middle.