New England Stuffing

This classic New England stuffing may also be stuffed inside a turkey, but cooking it seperately gives it a crispy texture and lessens the cooking time for the bird. If you do decide to stuff a turkey, make sure that the center of the stuffing reaches a temperature of 165 degrees F.

The bread can be cut up the night before. If it is not stale enough, it should be cut up and left out overnight. The celery and onions may also be chopped the night before and stored in the refrigerator.

Ingredients

• 2 loaves stale white bread (Pepperidge Farm bread works well)
• 4 cups (2 large and 4 medium) chopped onions
• 2 cups chopped celery stalkes and leaves
• 1/4 cup minced fresh parsley or 2 tablespoons dry parsley
• 3 tablespoons Bell's poultry seasoning
• 1 can chicken broth
• 2 sticks butter
• 4 eggs
• 2 teaspoons salt
• 1 teaspoon pepper

Instructions

1. Chop bread into 1/4-inch cubes and place in very large bowl.
2. Add parsley, seasoning, salt and pepper to bowl and mix
3. Chop onions and celery - don't mince
4. Saute onions and celery in two sticks of butter for 10 minutes. Do not let them brown.
5. Pour the onions and celery over the bread mixture and stir well.
6. Beat the eggs to combine, pour over mixture and stir well
7. Add the chicken broth and stir well. You might want to hold a bit of the broth back until after stirring in case the mixture becomes too moist.
8. Place stuffing into one very large or 2 2.5-liter covered casseroles. Do not overfill casserole because butter tends to bubble up.
9. Place in 325 degree F oven and bake for about 1 1/2 - 2 hours.