🍳 Instructions
Prepare the Bread:
Spread bread cubes on a baking sheet and bake at 300°F (150°C) for about 10–15 minutes, stirring once, until lightly dry but not browned. Cool slightly.
Cook the Vegetables:
In a large skillet, melt butter over medium heat. Add onion and celery, cooking for 8–10 minutes until tender. Stir in garlic, poultry seasoning, salt, pepper, parsley, sage, and thyme. Cook for another minute to release the aromas.
Mix the Stuffing:
In a large bowl, combine the toasted bread cubes and the butter-vegetable mixture. Toss to coat evenly. Pour in warm broth a little at a time, stirring gently until the bread is moistened but not soggy. Stir in the beaten eggs.
To Stuff the Turkey:
Loosely spoon the stuffing into the turkey cavity just before roasting. Do not pack tightly, as stuffing expands while cooking. Use a food thermometer to ensure the center of the stuffing reaches 165°F (74°C) before serving.
To Bake as a Casserole:
Transfer stuffing to a greased 9x13-inch baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake another 10–15 minutes until the top is golden brown and crisp.
