Nutrition information is calculated using an ingredient database and should be considered an estimate
Hand tear bread into large bite-sized pieces, about 1 1/2-2 inches. Arrange pieces on a baking sheet and leave out to dry, uncovered, overnight. Alternatively, you can toast pieces in a 300 degree F oven until dry (but not brown!).
Preheat oven to 375 degrees F. Melt I Can’t Believe It’s Not Butter!® Original Spread in a large skillet set over medium heat. Add garlic and onions and sauté until onions are softened, 10 to 12 minutes. Season onions with kosher salt and freshly ground black pepper, to taste. Add celery to the skillet and cook for 4-6 minutes, or until tender and bright green.
Add wine and cook until liquid is reduced by about half. Taste the mixture at this point and add more kosher salt and black pepper.
In a mixing bowl, whisk together broth and eggs. In another mixing bowl (the largest one you have), add dried bread chunks.
Pour broth and egg mixture over the bread chunks. Toss everything together a few times. Toss until the bread has absorbed the liquid. Add cooked onions and celery, parsley, and other herbs to the bowl. Gently stir.
Transfer mixture to a baking dish. (9x13'' pan, large cast iron skillet, or 3-quart baking dish all work). Cover with foil and bake for 40-45 minutes.
Increase oven temperature to 425 degrees F and continue to bake stuffing until it is golden brown on top, 20-25 minutes.