Ingredients

The following ingredients have 9 Servings
  • 7 tablespoons butter (plus more for dish and baking)
  • 1 loaf rustic/artisan/crusty white bread (cut into 1/2-inch cubes (about 9 1/2 cups bread cubes))
  • Salt and Pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 5 stalks celery (thinly sliced on the diagonal)
  • 2 medium onions (halved lengthwise and thinly sliced in half-moons)
  • 2 cloves garlic (finely chopped)
  • 1/2 to 2 cups chicken broth
  • 1/2 teaspoon poultry seasoning
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary (rubbed between fingers to crumble lightly)
  • 3 to 4 large eggs (lightly beaten)

Instruction

  • Preheat the oven to 350°. Melt 5 tablespoons butter in the microwave. Toss with bread cubes in a large bowl. Spread in a single layer on 1 or 2 rimmed baking sheets. Toast in the oven, tossing once, until golden, about 20 minutes. Let cool completely.
  • Heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 10 minutes.
  • To bake all of the stuffing in the oven: (this is my preferred method) Put vegetable mixture and toasted bread into large bowl. Stir in poultry seasoning, herbs, and 2 cups broth into stuffing. Stir in 4 eggs until bread mixture is well coated. Spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Cover with foil, and bake in a 375° oven for 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more.
  • To stuff inside of turkey: Put vegetable mixture and toasted bread into a bowl. Stir in 1 cup broth, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs. Stuff inside of turkey and bake.