Thanksgiving - Stuffing 

Bouncy flavorful stuffing! Begin drying the bread two nights before you want to use it.

Double recipe, made in hotel pan:
2 loaves bread (48 oz fresh weight)

4 onions
2 sticks unsalted butter
1 t salt to taste

12 oz milk
12 oz broth
2 t salt
Whisk in:
8 eggs

Fresh herbs and black pepper.

Triple recipe, made in hotel pan:
3 loaves bread (72 oz fresh weight)

6 onions
3 sticks butter
1 1/2 t salt to taste

18 oz milk
18 oz broth
1 T salt
Whisk in:
12 eggs

Fresh herbs and black pepper.

*For a crowd. 1 serving is a packed 1/2 cup measure. Each single recipe will make 20 servings. This is a modest serving, that will fit on the plate with other things, especially mashed potatoes also.
Single recipe, made in 9x13 pan - makes 2 1/2 qts stuffing:
24 oz loaf fresh bread, whole wheat or multigrain bread is good, as is a sourdough, or artisan, of course.

Place the slices in a single layer on cooling racks and allow it to sit out overnight. The next day cut the slices into 1/2 - inch cubes and allow to dry in a single layer for an additional night. OR put through the 'french fry' blade on my slicer for 1/4 inch down to crumb sized pieces.

(If you don't have time to properly dry the bread you can place the sliced bread in the oven at 225* convection for 20-35 minutes until dried but not browned. Then cut up.)

Saute 2 onions in:
1 stick unsalted butter
1/2 t salt to taste
until they are deep golden brown, about 25 minutes.

Whisk together:
6 oz milk
6 oz broth
1 t salt
Whisk in:
4 eggs

At some point add fresh herbs, hopefully:
thyme, sage, rosemary.
Black pepper

Stir bread cubes with the onions, herbs, and broth mixture. You can hold this mixture or bake right away.

Bake in a covered casserole dish at convection 400* for about 20 minutes. Stir so that the browned bottom doesn't burn. Bake, still covered, about 10-15 minutes more until heated through and golden-brown. The golden brown will come from the bottom browning on the pan, not the top. It's really easy to dry this out so don't go for too much browning.

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