Best Bread Stuffing

This is our secret recipe we have enjoyed for years. The time has come to share it with the world and spare others from ever using a mix again. We serve this every Thanksgiving and Christmas. It's so moist and yummy some of us have just a bite of turkey with our plateful of stuffing. This recipe makes two large casserole pans - one to cook on Thanksgiving and another to cook the next day with leftovers.

PREPARE A DAY BEFORE SERVING

INGREDIENTS:
1 1/4 cups unsalted butter
2 cups diced celery
2 cups chopped onions
16 cups bread cubes - mix darks and lights
3/4 cup rough chopped flat leaf parsley
2 TBSP kosher salt
1 TBSP ground pepper
3 eggs lightly beaten
3/4 cup heavy cream

STEPS:
1. In extra large stock pot, melt butter over medium low heat. Stir in onions and celery. Cook until onions are translucent and celery is bright green - about 10 minutes. Mixture should be tender.
2. Remove from heat. Using large paddle or spatula, stir in bread cubes, then butter. Add parsley, salt and pepper, then cream. Mixture should be moist, not soggy. (Adjust consistency if necessary)
3. Chill in pot covered with foil - or in baking dishes covered with foil - overnight.

TO SERVE:
Bring to room temp about 90 minutes before serving. Bake in casserole or baking dish at 325 for 45 minutes. Cover and keep warm until serving. If cooking with your turkey, place on lower rack (at lower temp) and extend baking time as needed.

For some reason, Spot didn't care we were cooking onions tonight. Perhaps it was the large pot that disguised them? She was underfoot so much this is a 5-Paw-er!