1 1/2 Loaves of good quality white bread (I use Arnold's Dutch Country Premium white)
1 stick of melted butter
1 large onion, chopped
3 to 4 stalks of celery, chopped
2 tsp. poultry seasoning
Salt and Pepper to taste
1 can of chicken broth ( You may need more to moisten)
3 eggs, beaten
Preheat oven to 250 degrees F. Place 8 to 10 slices of bread on a sheet pan and toast them in the oven until dried out and slightly brown turning once. Repeat with remainder of bread. Break bread into bit size pieces and place in a large mixing bowl.
Meanwhile in a medium saute pan melt butter and saute onions and celery until soft. Add the onion mixture to the bread cubes. Season with poultry seasoning and salt and pepper. Add the chicken broth and mix in. If the bread is not moist enough add more. Finally add the beaten eggs and mix.
Reset oven to 350 degrees F. Grease a casserole dish that is big enough to hold the dressing. Mom used a round casserole that resembled a mixing bowl. You could use a 9x12 casserole but something deeper is better . I halved the recipe for this post and used a small rectangular casserole but felt that it should have been deeper. Cover the dish with foil and bake for about 30 minutes. Remove foil and baste the top with turkey drippings and return to oven for about 30 minutes or until the top is golden brown.