Chris's French Bread Stuffing

Chris made this stuffing last year for our sibling Thanksgiving (best eva!) We all loved it and I'm hoping to do it justice for Jana's family this year.

French Bread Stuffing
Three loaves of French bread cubed and dried (maybe even slightly toasted)
3 quarts chicken stock
9 eggs
3 bundles parsley chopped
1 celery bundle cleaned and trimed. and chopped
2 sticks unsalted butter
fresh sage, rosemary, and thyme bundled together
3 medium onions diced


Melt butter in large skillet. Add onions. Add spice bundle when onions begin to soften. Remove spices when you can smell them strongly. Add half parsley. Add celery when onions translucent. Meanwhile, mix stock and eggs together.

Pour butter and stock over bread and then add the other half of the parsley. Gently fold together so bread and stock and parsley are mixed, but preserving the integrity of the bread cubes. Bake 25 min or so @350F. Serves 20 (or so)

Chris made it clear that this stuffing could stand on its own, or as a base for other ingredients. We talked about adding currents, cranberries, sausage, pecans, etc. (ooooo... Sun-dried tomatoes...)