Stuffing for Chicken or Turkey

My mom's turkey stuffing was always so good.  But I guess you always like the stuffing you grow up with.  I usually follow this recipe at Thanksgiving.  To dry the bread cubes, cube  the bread a day or two before you are going to make the stuffing.  Spread them out on cookie sheets and let them set at room temperature.  

Stuffing for Turkey

Ingredients

1 stick butter
1 medium onion, chopped
1 cup celery, chopped
Bread cubes, dried - to fill a cookie sheet, or more
3 eggs
2 1/2 to 3 cups chicken broth or water (my mom used water, I like to use chicken broth)
Salt and pepper
1 tsp poultry seasoning
Can use fresh herbs, sage, thyme

Directions 

Melt butter in large frying pan.  Add onion and celery, sauté until soft.  Turn heat low and add bread cubes.

Beat the eggs, and add warm water or chicken broth  to make 3 cups.  Mix.  Pour over bread.  Stir until moist, add salt and pepper and poultry seasoning.   Can add fresh herbs.

This can be used to stuff the bird, stuff it loosely.  Roast the bird.

 Or can be put in a casserole and baked.  I like to add the turkey neck to the stuffing in a casserole to give it some of the turkey flavor.  And to bake it in a casserole add a little more chicken broth so it doesn't dry up.  Bake at 350 for 45 minutes or until lightly browned.