Traditional Turkey Stuffing
Preheat oven to 400°F. Toast bread in oven until golden brown. Turn into a large bowl.
Heat unsalted butter in a large skillet over medium-heat high until the foam subsides. Add onions and celery; cook for 5 minutes, stirring constantly. Remove from heat and add in parsley, sage, thyme, salt, black pepper, nutmeg and cloves.
Stir in the bread cubes and toss until well combined. Depending on how much butter you started with and how firm you want the stuffing, stir in chicken stock and egg, a little at a time, until the stuffing is lightly moist but not packed together. Adjust the seasonings. To use as stuffing, reheat just before spooning it into the birds.