Ingredients:
**Note: I recommend making chicken stock from scratch. The flavor will be incredibly richer. This recipe is easy to find online.
Directions:
Preheat oven to 400 degree F. (200 C)
Spread the bread cubes in a single layer in a large baking pan. Bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a large bowl.
In a large, heavy frying pan over medium-high heat, melt the butter. When hot, add the onions and cook, stirring occasionally, until golden brown, about 20 minutes. Reduce heat to medium. Add the mushrooms and celery and cook, stirring frequently, until tender, about 8 minutes. Add to the bread cubes, along with the tarragon and parsley. Add the stock or broth to the same pan and bring to boil, scrapping up and browned bits. Add to the bread and season to taste with salt and fresh ground pepper. Mix in the blended eggs.
To bake the stuffing in a turkey:
Fill the cavities with the stuffing and truss the bird to close the cavity
opening. Increase roasting time of the turkey by 30 minutes. Butter a
baking dish large enough to hold the remaining stuffing and spoon the
stuffing into it; cover with aluminum foil. Bake alongside the turkey for
30 minutes. Uncover and bake until the top is golden brown, about 30
minutes longer.
To bake the stuffing in a baking dish:
Preheat an oven to 325 degree F (165 C). Butter a 13x9x2-in baking dish and
spoon the stuffing into it. Cover with foil and bake for 30 minutes.
Uncover and bake until the top is golden brown, about 30 minutes longer.
Makes about 12 cups (4.5 lbs) stuffing, enough for a 16 lb turkey; serves 8-10.