Make the stuffing up to two hours before roasting the turkey.

1. Melt butter in a 12-inch sauté pan or skillet over medium-high heat.
   
   
2. When butter is hot enough to sizzle a piece of onion, stir in onions and celery and sauté until onions become translucent, about 5 minutes. Add parsley, salt and pepper and sauté for another minute.
   
   
3. Add Bell’s or poultry seasoning and dry mustard. Remove from heat and stir until all ingredients are combined evenly.
   
4. Place bread cubes in a large mixing bowl. Toss with onion mixture.
   
   
5. Stir in beaten eggs and raisins, if using.
   
   
6. While stirring with a large spoon, pour 1 1/2 cups of the reserved hot broth all over the mixture.

NOTE: You may not need more broth if the bread is soft and fresh. If bread is on the dry side, add up to 3/4-cup additional broth to moisten bread completely without completely soaking it. You should be able to distinguish individual cubes of bread in the moist stuffing.

Adapted for Beyond Wonderful from Cooking School Secrets for Real World Cooks
by Linda Carucci (Chronicle Books 2005).