Aunt Kelly's Bread Stuffing

Next to my Grandma's Noodle Gravy, this is my favorite part of Thanksgiving! Growing up I would go to my mom's side of the family Thanksgiving (famous for the Noodle Gravy) and then my dad's side of the family Thanksgiving (famous for my Aunt Kelly's Bread Stuffing). So now when I go to Thanksgiving with Justin's family I bring my grandma's gravy and aunt's stuffing. It's like the best of both worlds! Now if I could only get my Aunt Mina's mom's pie recipes... then I may just have the best Thanksgiving dinner possible!

On Thanksgiving we went to Justin's parents' house for dinner. Before I tell you what Abbott said you should know that we've never been hunting and we've never eaten game meat. Not that we have anything against hunting, we're just too lazy to get up that early in the morning... that and no one in my family could stomach the thought of killing something ,-)
So, while we were getting ready to leave for Thanksgiving, Abbott asked "who’s bringing the turkey"
I said "Grandma"
Abbott asked "Did she hunt it?"
"No" I said
"Oh Crap! It tastes terrible when someone didn’t hunt it!" exclaims Abbott
"Well grandma bought it from someone who hunted it (meaning the store)" I say
"Oh phew! I am glad she bought it from someone. The hunted kind tastes so much better than the kind you buy at the store!" Abbott said

So... weird fact about Abbott #1,836- Abbott thinks hunted turkey tastes better than store bought turkey.
Weird fact about Abbott #1,837- Abbott's under the false impression that he's eaten a hunted turkey before.

Ingredients
2 loaves of sandwich bread, aired out for a few hours to get stale and crusty
1 stalk celery, chopped
2 cans chicken broth
2 eggs
1/2 cup white onion, minced
1/2 cup butter
2 teaspoons poultry seasoning
2 teaspoons salt
1 teaspoon ground black pepper

Directions
In a large skillet over medium heat, warm the butter, onion, poultry seasoning, salt, and pepper.

Slice up the celery stalks and add them to the pan (I stir in each celery stalk after I cut it).

Once all the celery is cut, add 1 can of chicken broth and turn the heat to medium low. Cook for 8-10 minutes until celery is just soft. Then remove from heat so it can cool.

While the celery is cooking cut the 2 loaves of bread into cubes (or if you prefer you can cut the bread earlier in the day, I'm lucky because while I'm cutting and cooking celery Justin cuts up the bread).

Whisk 1 can of broth and 2 eggs together. Slowly pour the egg broth over the bread, stopping to toss the bread (with your hands) in-between drizzles. You don't want to soak the bread, just spread the egg broth around evenly.

Now, hopefully your seasoned celery broth is cooled to just being warm (you don't want to scramble your egg with boiling broth). Using a spoon (or in my case a measuring cup), ladle on the celery and broth.

Toss the bread after every couple ladles, (so the bread doesn't get too runny) you want to evenly distribute the celery and seasoned broth.

Spoon on more celery and broth and toss. Repeat until you're out of seasoned celery broth.

Put the stuffing in a baking dish and smash it down. I prefer a deeper dish to keep the stuffing really moist (I used a 2.5 quart cast iron pot), but a 9x13 works fine... it's just a little more dry.

Bake, covered, at 350 degrees for 45 minutes. Uncover for 15 minutes or so until nice and browned on top.