Classic turkey stuffing like my mom used to make it!! I like to double this recipe and made two 9x13 pans of stuffing. We like to make extra so we have plenty of leftovers!
In a large bowl combine the dried bread, celery, onion, sage, salt and pepper.
In a separate small bowl, combine butter, turkey drippings, stock and gentle stir into the bread mixture. You want all the bread to be moist but still leaving some of the cubes intact.
Next, add the beaten eggs to the stuffing mixture and fold the mixture together.
This recipe works best if you thoroughly dry out all the bread for at least 24-48 hours before cooking. Cut the bread into 11/2 inch cubes and place on baking sheets on the counter until completely dry, firm and crunchy. If you need to speed things up you can dry the bread on cookie sheets in a 350 degree oven for 15-20 minutes as long as you keep a close eye on it so it doesn't burn.
You can use more turkey stock (or drippings from the roasted turkey) in place of the chicken stock if preferred.
I buy my Asiago focaccia bread at Panera Bread.