Instructions: This is a side dish, but you can use it to stuff the turkey. Make the bread crumbs for the turkey in advance: Place cut bread in a single layer on 2 large jellyroll pans and allow them to dry out at room temperature for at least 2 hours or, preferably, overnight; bake in a 400-degree oven, stirring frequently, until light brown and toasty, 12 to 15 minutes.

If you like, add a pint of strained oysters and substitute the oyster liquid for the chicken broth.

4 tablespoons butter (1/2 stick)

2 medium onions, cut into medium dice
2 medium celery ribs, cut into small dice 1 pound sliced firm white sandwich, French, Italian or sourdough bread, cut into 1/2 inch
cubes, dried out and toasted (10 to 12 cups; see above)

1/4 cup minced fresh parsley leaves
1 teaspoon rubbed sage or 1 tablespoon minced fresh sage leaves 1 teaspoon dried thyme leaves or 1 tablespoon minced fresh thyme 3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup low-sodium canned or homemade chicken broth 2 eggs (optional, for a firmer texture)

Adjust oven rack to lower-middle position and preheat oven to 350 degrees.

Heat butter in a large skillet over medium heat. Add onions and celery and saute until fully cooked, 8 to 10 minutes.

Transfer to a large bowl; add bread cubes and parsley, sage, thyme, salt, pepper, broth and eggs. Toss to combine and adjust seasonings. If using eggs, cook a small amount of stuffing in a frying pan, then taste and adjust seasoning.

Turn into a 3-quart buttered casserole and bake until top forms a crust and stuffing has heated through, 30 to 40 minutes.

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