Scatter the bread evenly onto a cookie sheet. Bake for 10 minutes, tossing the bread halfway through. You want the bread to be golden and crispy. Pay attention to it though because it can burn quickly. Remove from the oven and cool completely but don’t turn off the oven yet.

In your skillet, melt half of the butter in your oven-safe skillet over medium heat.

Add the celery, yellow onion, green onion, minced garlic, sage, thyme, chives and salt and pepper to the skillet. Cook over medium heat until the vegetables are tender, about 6-7 minutes. Once done, set aside for a minute.

In a large mixing bowl, whisk together the eggs with the broth.

Add the crispy bread to the bowl and stir to coat the bread in the egg mixture.

Add the herbed onion mixture to the bowl and stir to combine.

Melt half of the remaining butter (approximately 2 tablespoons) in the empty skillet over low heat.

Once melted, add the stuffing back to the pan. Push it down a little so that it is a nice even layer in the skillet. Cook over low heat for 5 minutes to crisp up a little.

Add the last of the butter in thin slices over the top of the stuffing. Transfer to the oven and bake for 15-18 minutes. The top will turn a lovely golden brown. Cool for 5 minutes before serving warm.