Bread Stuffing with Shallots (Martha Stewart)

Drying the bread cubes and cooking the vegetables a day in advance helps this stuffing come together quickly on Thanksgiving Day.

2 (10 oz) loaves Italian bread, torn into bite-size pieces
4 Tbsp. butter, room temperature
4 stalks celery, thinly sliced
4 shallots, minced
2 cloves garlic, minced
sea salt
black pepper, freshly ground
½ cup dry white wine
½ cup fresh parsley leaves, chopped
3 large eggs, lightly beaten
2 (14½ oz) cans chicken broth

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.

In a large saucepan, melt the butter over medium heat. Add the celery, shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5-7 minutes. Add wine and cook until evaporated, 3-5 minutes. Transfer to a large bowl.

To vegetables in bowl, add bread, parsley and eggs. Season with 1½ tsp. salt and ¼ tsp. pepper; stir to combine. Mix in half of the broth. Continue to add in more broth just until the stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).

Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8" square baking dish. Cover with buttered aluminum foil and refrigerate.

When turkey is removed from the oven to rest, place the covered baking dish in the oven and bake until warmed through, 25-30 minutes. Uncover and bake until golden, about 15 minutes more.