10 cups dried bread cubed (you can use a mixture of whole wheat, light rye and either flax seed or multigrain)
2 medium onions, finelyy diced
2 large carrots, finely diced
3 stalks of celery, finely diced
6 cups well-flavored turkey or chicken stalk, preferrably low-sodium
An equal blend of sage, poultry seasoning, thyme and black pepper (this mix is even better if you use fresh leaves)
Large bunch of finely chopped parsley
2 eggs whipped with 1/2 cup of cream or milk
3 tablespoons butter
Sweat the celery, carrots and onions until transparent. This will take about 3-5 minutes. Be sure to use a large pot.
Add the bread and blend with a large spoon. As you add the bread, pour in a little stock at the same time. The result should be a fairly wet mixture.
Add the herbs a little at a time until the taste is just right. Add the chopped parsley and half the egg mixture.
To bake, put the wet mixture into a large, shallow ceramic dish and brush with the remaining egg mixture.
Bake at 325 F uncovered for 30 minutes. Makes 8-10 servings.
Notes: Allow the bread to dry overnight by leaving it on sheet pans. You may dust the bread prior to drying with a little sage, thyme or black pepper.
This recipe also lends itself to adding finely chopped sausage meat, chopped chestnuts or a blend of turkey meat. (I used sausage meat.) If you would like to add additional items, such as turkey meat, do it after the stock is added.
You may prepare this a day ahead, however, do not brush with the egg and bake at 300 F covered for 25 minutes and 15 uncovered.