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1
Preheat oven at 200 degrees farenheit.
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2
Cut up loaf of plain white bread into crouton sized pieces, re-fluffing as necessary if they were smashed.
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3
Place pieces into oven and bake for one hour, rotating about 3 times to get even crisping.
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4
Let bread pieces sit in oven overnight.
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5
The next day, preheat oven to 325 degrees farenheit.
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6
Dice onions and celery.
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7
Melt butter in large cooking pot or saucepan and add onion & celery, cooking on about medium heat for around 15 minutes or until onions are starting to become translucent and celery has softened a little.
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8
Stir constantly to keep butter from burning.
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9
Add salt & pepper to butter, onions, and celery, and set aside.
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10
Place bread pieces into large mixing bowl.
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11
Lightly beat 3 eggs and pour onto bread pieces.
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12
Combine thoroughly until all pieces are coated fairly evenly.
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13
Pour butter, onion, and celery over bread and combine again.
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14
Pour chicken broth into bread mixture and combine once more.
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15
Place everything into 9 x 13 pan that has been lightly buttered or sprayed with cooking spray so bottom will not stick.
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16
You may add more chicken broth over the top before placing in oven depending on how moist you want your stuffing to be.
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17
Place in oven and bake for about an hour, uncovered.
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18
You may cook for longer if you want more crisping on top.
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19
Serve with turkey, mashed potatoes, green beans, and most certainly turkey gravy.
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20
Enjoy.
