Old Fashioned Bread Stuffing

This recipe is from my sister's mother-in-law and is a hands-down favorite with my family! Dot would tell us to add enough broth until we think we've added enough, and then add a little bit more (we like our dressing moist ;o)

Ingredients

• 1 loaf white bread, dried out and cut into 1" pieces
• 1/2 cup butter
• 1 cup celery, chopped
• 1 cup onion, chopped
• 2 cups homemade turkey broth (see below) or low sodium chicken broth
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg, slightly beaten

Turkey Broth Ingredients

• 1 quart water
• 1 carrot, peeled
• 1 stalk celery, trimmed
• 1 yellow onion, skin removed and cut in half
• 2-3 whole peppercorns
• Bay leaf
• Salt and pepper to taste

1. If bread has not been dried out, arrange bread in single layer on baking sheet and bake at 275 degrees until dried out, about one hour.  Keep oven temperature at 275 degrees. 
2. Break up bread into 1 inch pieces; place in a large bowl and set aside.
3. If making homemade broth: Bring water to a boil in a medium sauce pan. Add turkey giblets, neck, carrot, onion with peppercorns inserted into middle , bay leaf, salt and pepper, and simmer for about two hours. Pour broth through strainer and into a bowl. If desired, reserve giblets and meat from neck; chop and return to broth (or save giblets, meat from neck, carrot, celery and onion for gravy; see tip below). 
4. Add butter to a large skillet, and saut� celery and onion over medium-high heat, about 10 minutes, or until softened.
5. Pour slightly-beaten egg over bread; add celery and onion mixture and seasonings to bread mixture; stir with wooden spoon until blended well.
6. Add broth and toss until fully incorporated.
7. Spoon dressing into a 2-quart glass baking dish coated with cooking spray. Add a bit more broth, if you desire a very moist dressing. Sprinkle top with additional salt and pepper, if desired. Bake covered at 275  degrees for 2 hours. Take cover off the last 15 minutes.

Tips ??: 

• Chop vegetables and place all pre-measured ingredients in a plastic bag the day before to save time on cooking day.
• Double broth recipe and use half for gravy; chop cooked giblets and puree the vegetables; add to broth reserved for gravy.