This will be my first holiday dinner to prepare after my stroke in April. Slowe and I will plan, plan, plan ahead so I don't stress out on the details--wish me luck!

Adapted from Betty Crocker's Classic Bread Turkey Stuffing

This is the way my mother in law makes stuffing every Thanksgiving. This recipe makes enough for a 12-pound turkey, about three quarts of stuffing. We don't stuff the turkey anymore, but prefer to bake this is a casserole dish along side the turkey.

Note: We usually use sourdough bread for the cubes, sometimes we make half sourdough, half cornbread, and add oysters (2 cups shucked oysters, drained and chopped) Half the family loves it this way, the other half wants traditional! In a pinch, use a loaf of "regular" sandwich bread to make the cubes. I usually cut the bread into cubes the night before and leave out in a big bowl. That way, they dry up a little bit, but aren't too hard and crunchy!

1 cube butter, unsalted preferred

1 1/2 cups chopped celery, with leaves

3/4 cup finely chopped yellow onion

9 cups soft bread cubes

1 tsp salt

1/4 tsp black pepper

Poultry Seasoning to taste (1-2 teaspoons, depending on your preference. More is OK!)

2 eggs

Chicken broth (homemade is best, can use a no or low salt canned in a pinch)

In a large, heavy skillet over medium heat melt the butter, then saut