Stuffing

I thought the flavor of this was fantastic.  I made it on Christmas to go with the crockpot turkey. The only thing is that I had to broil it at the end because it was too soggy for my liking. Next time I am either going to lower the broth or the eggs.  I like her idea of doing everything the night before so it takes less time.  Next year... 

Make Ahead Tip:
When I make this stuffing, I always toast the bread in the oven the night before. I also chop up all the vegetables and cook them the night before, refrigerating after they are cooled. Finally, I combine the seasonings in one small bowl. The day of, I can throw everything together and bake it quickly.

http://www.melskitchencafe.com/thanksgiving-dinner-101-the-stuffing/ 

Stuffing

Yield: Makes a 9X13-inch dish

Ingredients

• 7 tablespoons butter, plus more for dish and baking
• 1 loaf rustic/artisan/crusty white bread, cut into 1/2-inch cubes (about 9 1/2 cups bread cubes)
• Salt and Pepper to taste
• 2 tablespoons extra-virgin olive oil
• 5 celery stalks, thinly sliced on the diagonal
• 2 medium onions, halved lengthwise and thinly sliced in half-moons
• 2 cloves garlic, finely chopped
• 1/2 to 2 cups chicken broth
• 1/2 teaspoon poultry seasoning
• 3 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (rubbed between fingers to crumble lightly)
• 3 to 4 large eggs, lightly beaten

Directions

1. Preheat the oven to 350°. Melt 5 tablespoons butter in the microwave. Toss with bread cubes in a large bowl. Spread in a single layer on 1 or 2 rimmed baking sheets. Toast in the oven, tossing once, until golden, about 20 minutes. Let cool completely.
2. Heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 10 minutes.
3. To bake all of the stuffing in the oven: (this is my preferred method) Put vegetable mixture and toasted bread into large bowl. Stir in poultry seasoning, herbs, and 2 cups broth into stuffing. Stir in 4 eggs until bread mixture is well coated. Spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Cover with foil, and bake in a 375° oven for 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more.
4. To stuff inside of turkey: Put vegetable mixture and toasted bread into a bowl. Stir in 1 cup broth, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs. Stuff inside of turkey and bake.

Recipe Source: adapted from Martha Stewart