Simple Sage Stuffing

1 loaf of bread, cubed and dried (or baked in oven to create crouton texture)
4 Tbs. butter, room temp, plus more for baking dish
4 celery stalks, thinly sliced
4 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 c. dry white wine
1/2 cup fresh parsley leaves, chopped
1/8 cup fresh sage, chopped
3 large eggs, lightly beaten
2 cans (14.5 oz.)reduced-sodium chicken broth

Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp, but not browned, about 10 minutes, rotating sheets halfway through.
In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
To vegetables in bowl, add bread, parsley, Sage, and eggs. Season with 1 1/2 tsp. salt and 1/4 tsp. pepper; stir to combine. Mix in half of broth. Continue to add more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
Just before roasting turkey, Stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden brown, about 15 minutes more.

1 loaf of bread, cubed and dried (or baked in oven to create crouton texture)
4 Tbs. butter, room temp, plus more for baking dish
4 celery stalks, thinly sliced
4 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 c. dry white wine
1/2 cup fresh parsley leaves, chopped
1/8 cup fresh sage, chopped
3 large eggs, lightly beaten
2 cans (14.5 oz.)reduced-sodium chicken broth

Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp, but not browned, about 10 minutes, rotating sheets halfway through.
In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
To vegetables in bowl, add bread, parsley, Sage, and eggs. Season with 1 1/2 tsp. salt and 1/4 tsp. pepper; stir to combine. Mix in half of broth. Continue to add more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
Just before roasting turkey, Stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden brown, about 15 minutes more.