Bread Stuffing (Martha Stewart)

To stuff your turkey, you'll need four cups unbaked stuffing for a 12 lb bird. Stuff it right before roasting and bake remaining stuffing in a buttered two-quart baking dish.

1 loaf crusty white bread, cut into ¾" pieces (8 cups)
3 Tbsp. unsalted butter
1 medium yellow onion, diced medium
2 large stalks celery, diced medium
4 cloves garlic, roughly chopped
sea salt
black pepper, ground pepper
½ cup fresh parsley leaves, roughly chopped
3 large eggs, lightly beaten
3 cups chicken broth

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6), with racks in the middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10-12 minutes. Let cool.

Meanwhile, lightly butter a 9x13" baking dish. In a large skillet, melt butter over medium. Add onion, celery and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Cook, stirring, 1 minute.

Transfer to a large bowl and season with salt and pepper.

Add parsley, eggs and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish.

Bake on middle rack until deep golden brown on top, 25-30 minutes. Let sit 5 minutes before serving.

Makes 8 servings.

Make-Ahead: Toast the bread up to 2 days ahead and store in airtight containers or zip-top bags.