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1
Cut the bread into large cubes and spread them onto a baking sheet.
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2
Leave them uncovered overnight to get stale.
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3
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
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4
Put a large skillet over medium heat and add the remaining 2 tablespoons butter.
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5
When it is melted, add the mushrooms, celery and onions and season with salt and pepper.
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6
Cook until all the vegetables have softened, 6 to 8 minutes.
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7
Let cool for a few minutes.
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8
In a large bowl, combine the bread, cooked vegetables and water chestnuts.
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9
Toss to combine.
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10
In a separate bowl, whisk the eggs with the broth, parsley, soy sauce and citrus juices.
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11
Fold into the bread mixture.
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12
Sprinkle with salt and pepper.
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13
If the mixture seems too dry, add more broth or a little water.
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14
Spread the mixture into the prepared baking dish.
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15
Can be covered and refrigerated overnight until you are ready to bake.
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16
Let it come to room temperature first.
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17
Cover the pan with foil and put it into the oven for 20 to 25 minutes.
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18
Uncover and cook until the top is browned, about another 20 minutes.
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19
Let rest for 5 minutes before serving.
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20
Reserve 1 cup for another use if desired, such as the Round 2 Recipe Thanksgiving Pie.
