Traditional Turkey Herb Bread Stuffing

• 12 cups 1/2-inch cubes country-style bread
• 1/2 cup butter
• 1 turkey liver, finely chopped (optional)
• 4 cups (2 lbs) chopped yellow onions
• 1 cup (2-3 ribs) chopped celery with leaves
• 1 tablespoon chopped fresh thyme
• 2 teaspoons (8 leaves) chopped fresh sage
• 1 teaspoon chopped fresh rosemary
• 1/4 cup chopped fresh Italian parsley
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• 3 large eggs, beaten to blend
• 1 1/2 cups chicken broth
• 1/2 cup water

1. Preheat oven to 350u0b0F. Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
2. Generously butter a 13x9x2-inch glass baking dish.
3. Heat 1/2 cup butter in heavy large skillet over medium-low heat. Add liver, saute 2 minutes and reserve.
4. Add onions, celery, thyme and sage; saute until onions and celery are tender but not brown, about 20 minutes.
5. Add liver and onion mixture to bread cubes. Stir in parsley, salt, and pepper.
6. Mix eggs and broth into stuffing; add as much of the 1/2 cup water as needed. Transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover, bake until top begins to brown, about 20 minutes more.

bread, butter, turkey, yellow onions, celery, thyme, fresh sage, rosemary, fresh italian parsley, salt, ground black pepper, eggs, chicken broth, water

Taken from www.epicurious.com/recipes/member/views/traditional-turkey-herb-bread-stuffing-50004283 (may not work)