- 4 tablespoons butter, plus more for baking dish
- 2 large onions, cut into 3/4-inch dice
- 6 stalks celery, sliced crosswise 1/4 inch thick
- Coarse salt and ground pepper
- 1 1/2 pounds assorted mushrooms, trimmed and halved or quartered (for uniform pieces)
- 2 loaves Italian bread (1 pound total), cut into 1-inch cubes (about 16 cups) and dried
- 1 can (14.5 ounces) reduced-sodium chicken or vegetable broth
- 1 cup coarsely chopped fresh parsley
- 3 large eggs, lightly beaten
- Preheat oven to 400 degrees. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.
- Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.
- Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl; let cool completely.
- Add bread, broth, parsley, and 3/4 cup water to bowl; toss well. Season with salt and pepper; mix in eggs.
- Prepare and stuff turkey. Transfer extra stuffing to prepared baking dish, and cover with buttered foil. Refrigerate until ready to cook.
- During last 20 minutes of turkey roasting time, put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.
If you are not planning on stuffing the turkey, place all the stuffing in a buttered 9-by-13-inch (or other shallow 4-quart) baking dish. Bake as instructed in step 6.