Herbed Turkey Stuffing

Herbed Turkey Stuffing great for Thanksgiving
What You’ll Need:
A loaf of good quality country-style French bread with crust -cut into 1-inch cubes (about 11 cups)
10 tablespoons salted butter
2 bunches green onions, thinly sliced
2 cups finely chopped celery
3/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 large garlic clove, minced
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 large bunch Swiss chard, stems cut from leaves and discarded, leaves coarsely chopped (about 12 cups)
3 large eggs
1 cup (or more) low-salt all natural chicken broth
The Day Before:

Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool then store bread cubes in an airtight container at room temperature.
Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions, celery, minced garlic and fresh chopped herbs. Season with salt and pepper and sauté until celery is tender. Add Swiss chard and toss until wilted. Cool vegetable mixture slightly, then transfer to microwave-safe bowl and cover and chill.
Thanksgiving Day:
Prepare this about 1 – 2 hours before your meal.
Rewarm your vegetables.
Preheat the oven to 375°F and generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture and toss to combine. Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer the stuffng to your buttered dish, cover with buttered foil and bake for 30 minutes. Remove foil and continue to bake until golden, about 30 minutes.

recipe courtesy of The Growers Exchange