This stuffing recipe has been prepared by my family for as long as I can remember. We always used plain old white sandwich bread that sat out for days to get stale. It was then my job to tear it into small pieces rather than cube.
1/2 cup unsalted butter
2 cups Vidalia onion, diced
2 cups celery, diced, with leaves
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 teaspoon poultry seasoning
1/2 teaspoon dried sage
1/4 cup fresh parsley, chopped
2 extra large eggs, beaten
2 1/2-3 cups turkey broth
16 ounces stale French bread, cubed
1. Melt the butter in a large skillet over medium heat. Add the onions, celery, salt and pepper and sauté until the veggies are softened. Add the poultry seasoning, sage, and parsley and continue to cook a couple of minutes more. Remove from heat and add a cup of broth to cool slightly.
2. Place the cubed bread on a cookie sheet in a 200 degree oven for 20 minutes to dry, stirring a couple of times. Transfer the dried bread cubes to a very large bowl or roaster.
3. Add the eggs and another cup of broth to the vegetable mixture, stir well, then pour over the bread cubes, tossing to coat. If the stuffing seems dry add a little more broth.
4. If desired, line the cavities of the turkey with cheese cloth to make removing the stuffing easier. Pack the stuffing loosely into the turkey to bake. Any remaining stuffing can be baked in a greased casserole dish. Add a little more broth and cover the casserole for the first half of baking. Time will vary depending on the quantity and oven temperature.
5. Note: It is not safe to prepare this stuffing ahead of time. You can prep ahead through step 2, but reheat the vegetable mixture before continuing.