Grandma's Thanksgiving Turkey Stuffing (28)

Ingredients:

• 13-15 cups dry bread cubes* (about 2 1 pound loaves (We like to use a heavier bread such as French bread so it soaks up more juice) )
• 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 ((I use low sodium chicken broth))
• 2 large eggs

Instructions:

1. Preheat the oven to 350ºF. Spray a 2 quart casserole or 9x13" baking dish with cooking spray.
2. In a large skillet, sauté the onion and celery in the butter over medium-high heat for 10-12 minutes, or until the onion and celery are tender. 1 1/2 cups unsalted butter, 1 cup chopped celery, 1 cup diced yellow onion
3. Place the bread cubes in a large bowl. 13-15 cups dry bread cubes*
4. Pour the butter, onion and celery mixture over the bread cubes and mix. Add the remaining ingredients and mix well. 2 1/4 teaspoons salt, 1 teaspoon ground black pepper, 1 1/2 tablespoons poultry seasoning, 1 1/2 cups chicken stock, 2 large eggs
5. Spread the stuffing evenly in the prepared baking dish. Bake for 30-35 minutes or until golden brown.
6. Garnish with fresh parsley or other fresh herbs such as rosemary if desired.