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1
Preheat oven to 400F.
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2
Spray 2 large rimmed baking sheets with nonstick spray.
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3
Place half of bread pieces in large bowl.
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4
Add 3 tablespoons oil and toss to coat, then add 1/2 cup Parmesan cheese, and toss.
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5
Spread bread in single layer on 1 prepared sheet.
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6
Repeat with remaining bread, 3 tablespoons oil, and 1/2 cup cheese; spread on second sheet.
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7
Bake bread until golden, stirring occasionally, about 10 minutes.
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8
Cool on sheets.
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9
Transfer to very large bowl.
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10
Melt 1/4 cup butter with remaining 2 tablespoons oil in heavy large pot over medium-high heat.
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11
Add onions, celery, and bell peppers; saute until vegetables begin to brown and are almost tender, about 15 minutes.
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12
Add chopped garlic, rosemary, and oregano; stir 1 minute.
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13
Add raisins and pine nuts; stir 2 minutes.
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14
Transfer to bowl with bread.
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15
Stir 1/2 cup basil and remaining 1/2 cup Parmesan into stuffing.
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16
Season generously with salt and pepper.
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17
Mix eggs into stuffing.
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18
Loosely fill neck and main cavities of turkey with stuffing.
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19
Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing).
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20
Generously butter baking dish.
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21
Spoon remaining stuffing into prepared dish.
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22
Cover with buttered foil, buttered side down.
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23
Bake stuffing in dish along side turkey until heated through, about 25 minutes.
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24
Uncover stuffing.
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25
Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
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26
Preheat oven to 350F.
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27
Generously butter 15x10x2-inch glass baking dish, depending on recipe.
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28
Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups).
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29
Transfer stuffing to prepared dish.
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30
Cover with buttered foil, buttered side down.
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31
Bake until heated through, about 40 minutes.
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32
Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
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33
Sprinkle remaining 1/4 cup basil over stuffing and serve.
