"Ingredients: 13-15 cups dry bread cubes about two 1 pound loaves 1 1/2 cups unsalted butter 1 cup chopped celery 1 cup diced yellow onion 2 1/4 teaspoons salt 1 teaspoon ground black pepper 1 1/2 tablespoons poultry seasoning 1 1/2 cups chicken stock (use low sodium chicken broth) 2 large eggs"
"Additional information: Make Bread Crumbs: Spread the toasted bread slices on baking sheets. Allow them to sit at room temperature until they're hard, about 24 hours. When they're hard, crush the slices with a rolling pin. Transfer the crumbs to a large bowl. Broth - Chicken or turkey broth adds moisture and the amount needed will vary based on the type of bread used and how dry it is. Additions - I think a simple classic stuffing recipe is the best stuffing recipe, so the add-ins are kept to a minimum however you can add shredded carrots, raisins, dried cranberries, or even cooked sausage. How to Store Turkey Dressing: Store your leftovers in"
Recipe yields enough stuffing to fill a very large turkey and can be baked inside the bird or in a 2‑quart casserole or 9×13″ baking dish. Ingredients call for 13–15 cups dry bread cubes (about two 1‑pound loaves), 1½ cups unsalted butter, 1 cup chopped celery, 1 cup diced yellow onion, salt, pepper, poultry seasoning, 1½ cups low‑sodium chicken stock, and 2 large eggs. Onion and celery are sautéed in butter 10–12 minutes until tender, then combined with bread cubes, seasonings, stock, and eggs. The mixture is spread in the dish and baked 30–35 minutes until golden brown. Additional notes cover making bread crumbs, broth moisture, optional add‑ins, and incomplete storage guidance.
Read at Alternative Medicine Magazine
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