Preheat oven to 300 degrees F. Cut bread into 1/2-inch cubes. Spread the cubes in a large rectangular baking pan. Bake for 10 to 15 minutes or until the cubes are dry. The cubes will continue to crisp as they cool. (Or let the bread cubes stand loosely covered at room temperature for 8 to 12 hours.) You should have about 6 cups dried bread cubes.Advertisement
Increase oven temperature to 325 degrees F. Heat oil in a large saucepan over medium heat. Add onion and celery. Cook for 5 to 10 minutes or until the vegetables are tender, stirring occasionally. Remove from heat.
Add broth to the onion mixture. Stir in egg, poultry seasoning, and 1 tablespoon parsley. Add the bread cubes; toss gently to coat. Spoon the mixture into a lightly greased 1 1/2-quart baking dish.
Bake, uncovered, in the 325 degrees F oven for about 45 minutes or until the stuffing is heated through and the top is browned. If desired, garnish with additional parsley.
To make ahead: Prepare through Step 1. Store the dried bread cubes in an airtight container at room temperature for up to 1 day. To serve, continue with Steps 2-4.