- 2 loaves sliced white sandwich bread (1 pound each), torn into bite-size pieces
- 1/4 cup (1/2 stick) butter, plus more for baking dish and foil
- 4 celery stalks, diced medium
- 1 large onion, diced medium
- Coarse salt and ground pepper
- 2 teaspoons dried rubbed sage
- 1 teaspoon celery seed
- 3 eggs
- 3 1/2 cups (29 ounces) low-sodium chicken broth
- Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a resealable plastic bag at room temperature, up to 1 week.)
- In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.
- Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish. Cover with buttered foil; refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes.
To make sure there's plenty of stuffing (think leftovers), this recipe makes extra to bake separately.
To prepare the version that Martha made with Sarah Carey on "The Martha Stewart Show," substitute unsalted butter and large eggs. Feel free to use homemade or store-bought chicken broth.