Home Made Stuffing
Cut bread into cubes. This batch was potato bread, which makes for a really nice stuffing. I used two full sized loaves of day old bread.
Roast in the oven until almost all cubes are toasted. You'll want it to be various colors and textures to make for the best stuffing. Make sure you stir it around a bit throughout the toasting time.
While the bread it toasting, chop 2 onions, several celery stalks and the leaves as well. Drizzle olive oil into a skillet/pan and heat. Add celery and onions and cook until soft. Add chopped garlic (to taste) and saute for a couple of minutes- do not let the garlic brown!
Add about 4 cups of stock or water, if you're using cubed or powdered stock starter/maker.
I also add abobo, vegetable sea salt, fresh ground pepper and a bit of celery salt. Let this mixture simmer and while toasting the bread.
About 10 minutes before removing the toasted bread, shut the stock heat off. Remove about 2 cups of the stock and let cool- beat 6 eggs and add to the stock- make sure you whisk it constantly so the eggs don't scramble. Re-add this mixture to the remaining stock- again, make sure you're whisking constantly!
Place toasted bread cubes into a crock pot/slow cooker and add stock. Toss/mix to coat all the cubes and make sure to get the seasonings mixed in well.
Add a few pieces of butter then cover and cook several hours/over night on low or until warm/soft/you're ready to eat it. This is really quite simple and is best served to your liking I've heard time and time again this is like the stuffing that comes from the bird- people seem to LOVE this! Feel free to change the seasonings, add- however you choose!