Loosen-Yer-Belt Thanksgiving Turkey Stuffing - cooking recipe

Ingredients

16 ounces Pepperidge Farm Herb Stuffing
16 ounces Pepperidge Farm cornbread stuffing
4 cups celery, fine chop
3 cups onions, fine chop
1 cup water chestnut, canned sliced
3 cups pecans, coarsely chopped
1 1/2 cups dried currants or 1 1/2 cups raisins
1 cup fresh cranberries, chopped
1 bunch fresh parsley, chopped include stems
1 tablespoon dried sage, crumbled but not rubbed
1 tablespoon dried rosemary
2 teaspoons dried thyme
1 teaspoon fresh coarse ground black pepper
3 eggs
5 cups chicken broth
4 ounces butter, divided

Preparation

In a BIG bowl, add both bags of stuffing mix.
Chop the onions, celery, water chestnuts (coarse chop), pecans, cranberries & parsley and combine with the stuffing mixes in the BIG bowl.
Toss with your hands to mix well.
Add sage, rosemary, thyme, pepper & toss again.
Break eggs into a smaller bowl. Whisk to mix until uniformly yellow.
Add 2 cups of chicken broth to eggs & mix.
Melt 2 ounces of butter & mix into eggs & broth (do not melt butter too hot or it'll cook eggs).
Pour eggs & butter broth into BIG bowl of stuffing mix & gently mix with your hands (No Smushing, just lightly, lightly fluffing).
Add enough additional broth to get an evenly moistened (not drippy or gloppy) mix.
If using as stuffing, use this mix to loosely stuff your bird (don't forget to stuff the front where the neck used to be - makes for a nice presentation as he/she cooks).
Place remainder in lasagne pan (goal - no more than 2 inches thick in pan).
Melt remaining 2 ounces of butter & mix with an additional cup of broth. Drizzle over pan of stuffing. Cover pan with tight-fitting aluminum foil & bake @ 325 degrees for 25 nminutes covered & 15 minutes uncovered for a nice crust - adding more broth along the way to prevent drying out (but do not want mush either).