PREP TIME: 30 minutes. TOTAL TIME: 1 hour 20 minutes.
2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
4 tablespoons butter, room temperature, plus more for baking dish
4 celery stalks, thinly sliced
4 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 cup dry white wine
1/2 cup parsley leaves, chopped
3 large eggs, lightly beaten
2 cans (14.5 ounces each) reduced-sodium chicken broth
Preheat oven to 400 degrees. Place bread 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. Add celery, shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add wine; cook until evaporated, about 3 minutes. Transfer to a large bowl.
Add bread, parsley and eggs to bowl. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add 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 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, about 15 minutes more. Serves 8.
Per serving: 305 calories; 10 g fat (5 g saturated fat; 30 percent calories from fat); 39 g carbohydrates; 96 mg cholesterol; 924 mg sodium; 11 g protein; 2 g fiber.