New England Bread Stuffing with Bells Seasoning

• 5 teaspoons unsalted butter at room temperature
• 9 cups unseasoned dried bread cubes (see Notes)
• 1 large yellow onion, chopped
• 2 large carrots, peeled and chopped
• 2 large ribs celery, chopped
• 3/4 cup fresh cranberries, picked over and stems removed
• 1/2 cup minced fresh flat-leaf parsley
• 1 tablespoon bell's seasoning
• 1 tablespoon kosher or sea salt
• 1/2 teaspoon freshly ground pepper
• 3 large eggs, lightly beaten
• 3 cups homemade chicken stock (see Notes) or canned low-sodium chicken broth

1. Preheat the oven to 350F.
2. Coat a deep, 9-by-13-inch baking pan with 1 table spoon of the butter.
3. Place the bread cubes in a very large bowl, in a 10-inch saute pan, melt the remaining 4 tablespoon butter over medium-high heat and swirl to coat the pan.
4. Add the onion, carrots, and saute, stirring frequently, for about 5 minutes until the onion is soft and lightly browned.
5. Add the onion mixture along with the cranberries to the bowl with the bread cubes and stir to combine Using a rubber spatula, mix in the parsley, Bells seasoning, salt, and pepper.
6. Add the eggs and stock to the bowl and mix well.
7. Scrape the stuffing into the prepared pan and bake, uncovered, for 45 to 50 minutes until the top is lightly browned and crusty.

butter, bread, yellow onion, carrots, celery, fresh cranberries, parsley, bells seasoning, kosher, freshly ground pepper, eggs, chicken

Taken from www.cookstr.com/recipes/new-england-bread-stuffing-with-bellrsquos-seasoning (may not work)