Classic Bread Stuffing for a Crowd
      
https://www.americastestkitchen.com/recipes/2367-classic-bread-stuffing-for-a-crowd
      
Description
Not only does this stuffing serve 16, but it can also be made ahead of time. Since a stuffed turkey takes longer to cook and often results in overcooked meat, we usually prefer to cook our stuffing outside the bird. For this recipe, we aimed to create a stuffing that would have a great balance of flavors and textures. The secret lay in the ratio of bread to liquid to aromatics and other flavorings. Half-inch cubes of bread made the stuffing pleasantly chunky and allowed the other ingredients to be distributed evenly throughout. Tasters preferred chicken broth to other liquid ingredients since it gave the stuffing clean, savory flavor, and some eggs offered richness, moisture, and structure. Aromatics like celery, onion, and herbs gave the stuffing a classic flavor profile. Covering the stuffing for only part of the baking time ensured that it was moist throughout with a crispy, crunchy lid.

Recipe Yield
Serves 16

      
Ingredients
12 tablespoons, unsalted butter (1 1/2 sticks), plus extra for baking dish
4 medium ribs, celery,  chopped fine
2 , medium onions,  minced
1/2 cup, minced fresh parsley leaves
3 tablespoons, minced fresh sage leaves or 2 teaspoons dried
3 tablespoons, minced fresh thyme leaves or 2 teapoons dried
1 tablespoon, minced fresh marjoram leaves or 1 teaspoon dried
3 pounds, high-quality sandwich bread slices (white), cut into 1/2-inch cubes and dried (see note)
5 cups, chicken stock or low-sodium canned chicken broth
4 , large eggs,  beaten lightly
2 teaspoons, table salt
2 teaspoons, ground black pepper

Recipe Instructions

NOTE: Drying the bread before making the stuffing is crucial for texture and flavor. If you plan ahead, you can simply leave the bread cubes out on the counter for a few days to become stale. Otherwise, spread them out on baking sheets and dry in a 300-degree oven for 30 to 60 minutes. Let the bread cool before using in the stuffing. You can substitute three 14-ounce bags of plain dried bread cubes for the homemade dried bread cubes, but you'll need to increase the amount of chicken broth to 7 cups. This recipe can easily be halved and baked in a 13 by 9-inch baking dish for a smaller crowd.

1. Adjust oven rack to center position and heat oven to 400 degrees. Heat butter in 12-inch skillet over medium-high heat. Add the celery and onion and sauté, stirring occasionally, until softened, about 10 minutes. Stir in parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute longer. Transfer to a very large mixing bowl

2. Add the dried, cooled bread, stock or broth, eggs, salt, and pepper to the vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 15-x 10-inch baking dish.

3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.

To Make Ahead: The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove the plastic wrap and proceed to bake as directed in step 3.