Thanksgiving stuffing

Remember that one time I won that recipe contest and the recipe was posted at Rachael Ray's magazine? I guess that link doesn't work anymore but the recipe is still posted here. Yay!

The test kitchens have changed my recipe a little bit, so I'll go ahead and post the recipe that I actually use:

One 1-pound loaves white bread, cut into cubes
1 bunch celery with leaves, coarsely chopped
2 sticks (12 ounces) butter
2 onions, chopped
One 10-ounce package sliced white mushrooms
1 tablespoon coarse salt
3 tablespoons poultry seasoning
2 large eggs, beaten

Directions:

Preheat the oven to 250°. Scatter the bread cubes on a baking sheet and bake, tossing occasionally, until dried but not browned, about 40 minutes. Let cool.

Wash the bunch of celery and chop the entire thing (leaves and all) into 1/2" pieces.

In a large, deep skillet, melt the butter over medium-high heat. Add the onions and cook until translucent, about 10 minutes. Mix in the celery and mushrooms and cook, stirring frequently, for 10 minutes. Stir in the salt and poultry seasoning until thoroughly combined.

In a large bowl, toss the bread cubes with the beaten egg mixture. Add the vegetable mixture and toss until well combined.

I stuff part of this mixture into the turkey. The remaining stuffing is placed into a buttered casserole dish and covered with foil in the fridge until the turkey is almost done. Bake the stuffing for 40 minutes, covered, at 350 or until hot throughout.