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1
In a BIG bowl, add both bags of stuffing mix.
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2
Chop the onions, celery, water chestnuts (coarse chop), pecans, cranberries & parsley and combine with the stuffing mixes in the BIG bowl.
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3
Toss with your hands to mix well.
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4
Add sage, rosemary, thyme, pepper & toss again.
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5
Break eggs into a smaller bowl. Whisk to mix until uniformly yellow.
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6
Add 2 cups of chicken broth to eggs & mix.
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7
Melt 2 ounces of butter & mix into eggs & broth (do not melt butter too hot or it'll cook eggs).
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8
Pour eggs & butter broth into BIG bowl of stuffing mix & gently mix with your hands (No Smushing, just lightly, lightly fluffing).
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9
Add enough additional broth to get an evenly moistened (not drippy or gloppy) mix.
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10
If using as stuffing, use this mix to loosely stuff your bird (don't forget to stuff the front where the neck used to be - makes for a nice presentation as he/she cooks).
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11
Place remainder in lasagne pan (goal - no more than 2 inches thick in pan).
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12
Melt remaining 2 ounces of butter & mix with an additional cup of broth. Drizzle over pan of stuffing. Cover pan with tight-fitting aluminum foil & bake @ 325 degrees for 25 nminutes covered & 15 minutes uncovered for a nice crust - adding more broth along the way to prevent drying out (but do not want mush either).
