Thanksgiving Stuffing

Ingredients
15 slices white bread, lightly toasted
4 Cups Croutons
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
4 cups chicken broth
3 teaspoons rubbed sage
1 teaspoon thyme
1 can sliced mushrooms
1 teaspoon garlic powder
salt and pepper to taste

Directions
1. Allow the toasted bread to sit approximately 24 hours, until hard.
2. Lightly grease a 9x13 inch baking dish.
3. Crush the bread and croutons into crumbs with a rolling pin. Place the crumbs in a large bowl.
4. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
5. Mix the eggs and 2 cups chicken broth and musrooms into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, thyme, garlic powder, salt and pepper.
6. Press the mixture into the baking dish and leave overnight in fridge.
7. Preheat oven to 325 degrees F (165 degrees C). Bake 1 hour in the preheated oven, basting occasionally with additional chicken broth, or until the top is brown and crisp.