I do need to mention that I adapted this recipe from one I found in the November issue of Food Network Magazine
17 cups of cubed bread-I used 8 cups of pumpernickel, 4 cups of white and 5 cups of whole wheat
1/2 cup Brummel and Brown
2 cups chopped onions
2 cups diced celery
2 cups carrots
1 tablespoon sage
1 tablespoon thyme
5 cups low sodium chicken broth
2 eggs, beaten
1 tablespoon parsley
Buttered 9x13 pan (I cooked mine in a 5 quart baking dish)
Note: for a “crispier” stuffing, use day old bread or place the bread cubes in the oven on 300 degrees for about 15 minutes.
-Heat ½ cup butter in a large skillet over medium heat.
-Add onions, celery, carrots, sage and thyme. Stir occasionally until the vegetables are tender, but not mushy, or about 5 minutes.
-Add chicken broth, bring to a simmer then remove from the heat
-Pour the eggs over the bread, then stir into the broth mixture, make sure the bread is coated well.
-Pour into your buttered pan and cover with foil.
-Refrigerate overnight or put it in the oven right away, I refrigerated mine overnight.
-Cook for 30 minutes covered in the oven at 375 degrees, then uncovered for an additional 20 minutes.