1 teaspoon savory
1 teaspoon poultry season
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, diced (about 1 cup)
2 stalks celery, diced (about 3/4 cup)
1/2 carrot, diced (about 1/2 cup)
1/4 cup of white wine (or substitute turkey or chicken broth separated before egg is added)
2 - 3 cups good quality turkey or chicken broth
Spread on a jelly roll pan, mist with butter flavor cooking spray, lightly toss and repeat until lightly coated.
Bake at 250 degrees, stirring every 15 minutes or so, until toasted, all moisture is removed, and cubes are crunchy. This will take about an hour depending on humidity. Remove toasted cubes from oven and cool completely.
3. Sprinkle with savory, poultry seasoning, ground sage, salt (if desired), and pepper. Mix well and set aside or store in airtight container for later use.
4. When ready to continue. Sauté onion, celery, and carrot in butter flavor spray until tender adding a little water if necessary to prevent browning. Add white wine and cook until alcohol is evaporated. Whisk egg into 2 cups of broth. Remove pan from heat and add broth with egg. Add bread cubes and stir gently until combined. Add additional broth if need, but be careful to not get the cubes too wet as this will make them mealy in texture. This is the purpose of adding the egg to the broth. I have found the egg helps to keep the break from breaking down. If you need more moisture (you will lose some in the baking process) add it after step 5 so you do not break down the bread.
5. Transfer to an 8" square baking pan and bake uncovered at 350 degrees until brown on top about 45 minutes or until an internal temperature of 160 degrees.