Cut the bread into large cubes and spread them onto a baking sheet. Leave them uncovered overnight to get stale.
Ingredients you will need
Spread
Bread
Equipment you will use
Baking Sheet
3
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
Ingredients you will need
Butter
Equipment you will use
Baking Pan
Oven
4
Put a large skillet over medium heat and add the remaining 2 tablespoons butter. When it is melted, add the mushrooms, celery and onions and season with salt and pepper. Cook until all the vegetables have softened, 6 to 8 minutes.
Ingredients you will need
Salt And Pepper
Vegetable
Mushrooms
Butter
Celery
Onion
Equipment you will use
Frying Pan
5
Let cool for a few minutes.
6
In a large bowl, combine the bread, cooked vegetables and water chestnuts. Toss to combine. In a separate bowl, whisk the eggs with the broth, parsley, soy sauce and citrus juices. Fold into the bread mixture.
Ingredients you will need
Water Chestnuts
Vegetable
Soy Sauce
Parsley
Bread
Broth
Egg
Equipment you will use
Whisk
Bowl
7
Sprinkle with salt and pepper. If the mixture seems too dry, add more broth or a little water.
Ingredients you will need
Salt And Pepper
Broth
Water
8
Spread the mixture into the prepared baking dish. Can be covered and refrigerated overnight until you are ready to bake.
Ingredients you will need
Spread
Equipment you will use
Baking Pan
Oven
9
Let it come to room temperature first.
10
Cover the pan with foil and put it into the oven for 20 to 25 minutes. Uncover and cook until the top is browned, about another 20 minutes.
Equipment you will use
Aluminum Foil
Oven
Frying Pan
11
Let rest for 5 minutes before serving. Reserve 1 cup for another use if desired, such as the Round 2 Recipe Thanksgiving Pie.