Inman Family Traditional Turkey Stuffing

10 cups (1/2-inch) cubes crusty Sourdough bread (1 lb)
2 c. unseasoned cornbread stuffing mix
3 medium onions, chopped
3 celery hearts, diced
1 bulb of fennel
1 teaspoon fresh thyme
1 teaspoon fresh sage
1 bunch flat leaf Italian parsley trimmed and chopped
½ teaspoon freshly grated nutmeg
1 stick Strauss Family Organic unsalted butter
16 oz organic chicken broth (or enough to moisten the bread cubes)
2 lightly beaten free range eggs
kosher salt and freshly ground pepper to taste
Preheat oven to 325°F.

Preparation
Toast sourdough bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and fennel in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir in herbs. Stir together breads, vegetables, broth, eggs, one ingredient at a time and add salt and pepper to taste; then cool completely, uncovered.
Once the stuffing mixture is cool, you may stuff your turkey prior to roasting. Be certain to stuff the front end of the turkey under and between the breasts as this helps keep your turkey moist and the skin and stuffing develops a tasty crust.
 

Pairs well with our 2007 OGV Pinot Noir.