Grandma’s Thanksgiving Turkey Stuffing

Ingredients

• 13-15 cups Dry Bread Cubes (About 2 (1 pound) loaves of day-old French or Italian bread, cut into 1-inch cubes and left out to dry for 48 hours. Pack tightly when measuring.)
• 1 1/2 cups Unsalted Butter (3 sticks (12 ounces or 340g))
• 1 cup Celery (Chopped, about 2-3 stalks)
• 1 cup Yellow Onion (Diced, about 1 medium onion)
• 2 1/4 teaspoons Salt (Or to taste)
• 1 teaspoon Ground Black Pepper
• 1 1/2 tablespoons Poultry Seasoning (Store-bought blend (sage, rosemary, thyme, marjoram, nutmeg, black pepper))
• 1 1/2 cups Chicken Stock (Low sodium, or more if needed for desired consistency)
• 2 Large Eggs (Lightly beaten)

Instructions

1. Preheat oven to 350°F (175°C). Spray a 2-quart casserole dish or a 9x13 inch baking dish with cooking spray.
2. In a large skillet, melt butter over medium heat.
3. Add chopped celery and diced onion to the skillet. Sauté for 10-12 minutes, or until the onion and celery are tender and translucent, stirring occasionally to prevent burning. This step is crucial for flavor development.
4. Place the dry bread cubes in a large mixing bowl.
5. Pour the sautéed butter, celery, and onion mixture over the bread cubes in the bowl. Toss gently to combine, ensuring the bread is evenly coated with the buttery mixture. This will infuse the bread with flavor.
6. Sprinkle salt, pepper, and poultry seasoning over the bread mixture. Toss gently to distribute the spices evenly throughout.
7. Pour chicken stock over the bread mixture. Toss gently, ensuring the bread absorbs the liquid. Add more chicken stock, a little at a time, if the mixture seems too dry; bread should be moist but not soggy. The amount of liquid depends on the dryness of the bread.
8. Pour the lightly beaten eggs evenly over the bread mixture. Gently toss to combine all ingredients, being careful not to overmix. The eggs act as a binder, preventing the stuffing from being too crumbly.
9. Transfer stuffing mixture to the prepared baking dish, spreading it in an even layer.
10. Bake for 30-35 minutes, or until golden brown on top and the internal temperature of the stuffing reaches 165°F (74°C). The top should be slightly crisp. Use a thermometer to ensure it's fully cooked.
11. Remove from the oven and let cool slightly before serving. Garnish with fresh herbs, such as parsley or rosemary if desired, for an extra touch of freshness and visual appeal.