Homemade Bread Stuffing
1 stick butter
2 lg onions, chopped (about 3 cups)
4 stalks of celery, chopped (about 2 cups)
2 tsp dried sage
2 tsp poultry seasoning
1 tsp rosemary leaves
1 tsp thyme leaves
1 tsp marjoram
1 Tbsp chopped parsley
˝ tsp black pepper
6 cups good chicken broth or vegetable broth
12 cups cubed bread (2 loaves good white or wheat sliced or focaccia bread)
Sauté chopped onions and celery in the butter until soft. Add the sage, poultry seasoning, rosemary, thyme, marjoram, parsley, and pepper. Stir in the broth and the bread cubes. Toss thoroughly, without mushing the bread. Taste for seasoning. Add the eggs.
Place in buttered casserole dishes, muffin tins, or stuff directly into the turkey cavity. If not stuffing a turkey, cover the pans and refrigerate until 45 minutes before the turkey is done.
Place the pans of stuffing in the oven and remove the turkey to rest when ready. Stuffing muffins will be ready quicker than the stuffing in the pan.
Fifteen minutes before pans of stuffing are done, remove the lids and brown the top of the stuffing so that it gets crispy and crunchy.