More than a decade after Victoria Granoff introduced this classic Thanksgiving stuffing recipe, it remains a staff and fan favorite. Cooking an entire holiday dinner is time-intensive enough, so this rather minimalistic stuffing gets right to the point, maximizing flavor and texture. As former BA test kitchen director Carla Lalli Music says, it’s “everything you want about stuffing—straight down the middle.” (Catch her making it here.)

We recommend making chicken stock (or turkey stock) ahead of time, if possible. Quality store-bought chicken broth is a suitable alternative; opt for low-sodium varieties to control the seasoning yourself. We won’t concede, however, on the fresh herbs: Fresh parsley, sage, rosemary, and thyme (sing it with us) make this traditional stuffing stand out more than dried herbs ever could—and they’re helpful to have on hand for other Thanksgiving favorites.

Recipe information
Total Time 2 hours 45 minutes
Yield 8–10 servings

Ingredients

¾ cup (1½ sticks) unsalted butter plus more for baking dish
1lb. good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups ¼" slices celery
½ cup chopped flat-leaf parsley
2 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh thyme
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2½ cups low-sodium chicken broth, divided
2 large eggs

Preparation

Step 1

Preheat oven to 250°. Grease a 13x9x2" baking dish with unsalted butter and set aside. Scatter 1 lb. good-quality day-old white bread, torn into 1" pieces (about 10 cups), in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Step 2

Meanwhile, melt ¾ cup unsalted butter in a large skillet over medium-high heat; add 2½ cups chopped yellow onions and 1½ cups ¼" slices celery to melted butter. Stir often until just beginning to brown, about 10 minutes. Add to bowl with dried bread; stir in ½ cup chopped flat-leaf parsley, 2 Tbsp. chopped fresh sage, 1 Tbsp. chopped fresh rosemary, 1 Tbsp. chopped fresh thyme, 2 tsp. kosher salt, and 1 tsp. freshly ground black pepper. Drizzle in 1¼ cups low-sodium chicken broth and toss gently. Let cool.

Step 3

Preheat oven to 350°. Whisk 2 large eggs and remaining 1¼ cups low-sodium chicken broth in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, 35–40 minutes.

Step 4

Uncover dressing; continue to bake until set and top is golden brown and crisp, 35–45 minutes longer.
Do ahead: Dressing can be baked (before browning) 1 day ahead; uncover and let cool, then cover and chill. Uncover and bake until top is golden brown and crisp, 45–60 minutes.

https://www.bonappetit.com/recipe/simple-is-best-stuffing-dressing

no paywall : https://archive.is/DWyr1 HTH!

It's just a savory but ultimately sad, lonely, and weird bread pudding that has nothing to do with the meat.

Despite what the germaphobes say, a rinsed, dried, and salted cavity is a perfectly acceptable container for stuffing. The rinsing and drying remove anything left by the meat packers and the salt kills any bacteria. A stuffed turkey especially, tends to retain more miisture since it isn't evaporating through that hollow cavity. Plus, the stuffing is flavored by the bird as it cooks inside.

I should mention that the stuffed bird needs to be rested for at least 20-30 minutes once it is outside the oven after the recommended cooking time is up and the meat thermometer agrees the bird is done.Cover it with foil and leave it be while potatoes are mashed and that godawful string bean and condensed mushroom soup mess Aunt Soandso insists on bringing since she thinks it's a tradition comes out of the oven, the canned fried onion on to partially crisped by residual heat. If you've never experience stuffing that has actually been stuffed, along with the meat it has been stiffed into, please consider it and may that bizarre bread pudding in the casserole dish be banioshed to really bead church suppers in places where Jello salads are till being served.

Here is a good guideline, scroll down for cooking times. The meat thermometer is to make sure. https://thetrashcanturkey.com/turkey-stuffing-in-bird-recipe/