(recipe from Mike and Libba Burns)
1 ½ loaves Italian-style bread
1 stick unsalted butter
1 large onion, chopped
2 celery stalks, minced
1 cup pecan pieces
1/3 cup raisins
½ cup chopped parsley
2 tbsp. chopped fresh thyme
1 tsp. salt
1 tsp. pepper
2 eggs
¾ cup chicken stock
Cut 1-inch off ends of loaves and rim off bottom crusts. Tear bread into ½-inch pieces and set aside. In a large heavy skillet, melt 4 tbsp. of butter. Add onion and celery and cook over moderate heat, stirring occasionally, until soft, approximately 10 minutes. Add contents of skillet to bread cubes, pecans, raisins, parsley, thyme, salt and pepper. Toss well to combine. In a small bowl, lightly beat together eggs and chicken stock until blended. Pour egg mixture over bread and other ingredients and mix together. Melt 2 tbsp. butter in oven-safe casserole dish: add stuffing and flatten to fit dish. Cook in 325–degree oven for 10 to 15 minutes. Dot remaining 2 tbsp. butter over stuffing and cook for another 10 minutes. (Can be done to here 1 day in advance.) Cover and refrigerate. Before serving, remove from refrigerator; bring to room temperature and bake in 325-degree oven for 1 hour.
