Pivec Stuffing

This stuffing recipe involves a lot of prep. We often chop the onions and celery the night before and then break apart the bread to leave it in bowls overnight.

Here's a picture of the leftovers the next day...way too much going on Thanksgiving Day for me to snap a picture...

Pivec Stuffing

4 loaves of white bread, broken into bite size chunks
2 sticks of butter
1 package of celery (with leaves chopped in as well), stalks diced.
1 large onion, diced
2 eggs
1 can of chicken broth
4 cans of sage

Break the bread into bite size chunks the night before. Cover bowls with paper towel and let sit at room temp overnight to dry them out a bit.
Dice the onion and celery. Simmer the butter, onion and celery until celery is tender.
Mix eggs into the bread. (We end up with three big bowls of bread and put 1/3 of the eggs into each bowl.)
Mix the celery/onion into the bread. (We actually do this 1/6 at a time, so each bowl gets two separate mixes.)
Add in the broth (again, 1/6 for each bowl. Each bowl twice.)
Add in the sage. (We do 1/3 of a can in each bowl; mix; next 1/3 of a can in each bowl; mix...on through all four cans. Dan is very specific about doing small batches and making sure the ingredients are thoroughly mixed in.)
Put all the stuffing into a 13x9 pan or stuff the turkey and put the rest of the stuffing into a pan. Bake 350 45-60 minutes depending on amount in the pan.