Preheat your oven to 350F.

Add all your torn French bread pieces into a 9×13 baking dish, drizzle on some olive oil along with a small bit of salt and pepper. Bake until the bread becomes slightly golden brown and crispy – about 15-20 minutes.

In the meantime, work on your veggies. In a large skillet, melt the butter and add in the onions, carrots and celery along with a bit of salt and the poultry seasoning. Sautee these until the veggies soften slightly. Remove from heat and let cool until the bread is done.

Remove the bread from the oven and increase the oven temp to 375F

In a large mixing bowl, add in all the crispy bread and the sauteed veggies and parsley and mix. Add in half of the broth and continue mixing till the bread begins to soak it up. Add in the remainder of the broth and continue mixing. Whisk the egg and add it in to combine with the stuffing. Once everything is well mixed, add it right back into the same 9×13 baking dish, bake for about 30 minutes or until the top is golden brown and it is cooked through. Enjoy!