Traditional Turkey Stuffing For A Group

• 60 cups 1/2-inch cubes country-style bread (ten 14.5-ounce or 400g loaves)
• 1-1/2 cups butter
• 5 turkey livers, finely chopped in cubes
• 20 cups (10 lbs) chopped yellow onions
• 5 cups (15 ribs, 2 med bunches) chopped celery with leaves
• 1/3 cup chopped fresh thyme
• 1/4 cup (40 leaves) chopped fresh sage
• 2 tablespoons chopped fresh rosemary
• 1 cup chopped fresh parsley
• 2 tablespoons salt
• 2 tablespoons coarsely ground black pepper
• 15 large eggs, beaten to blend
• 2 cups butter, mealted
• 8 cups chicken broth

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 5 13x9x2-inch glass baking dishes. Heat 1-1/2 cup butter in heavy large skillet over medium-low heat. Add liver and saute 2 minutes. Add onions, celery, thyme and sage; saute until onions and celery are tender but not brown, about 10 minutes.
3. Add onion mixture to bread cubes. Stir in parsley, salt, and pepper.
4. Mix butter, eggs and broth into stuffing; 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 livers, yellow onions, celery, thyme, fresh sage, fresh rosemary, parsley, salt, ground black pepper, eggs, butter, chicken broth

Taken from www.epicurious.com/recipes/member/views/traditional-turkey-stuffing-for-a-group-1227737 (may not work)