Mushroom Stuffing

From: Every Day with Rachael Ray November 2006

One and a half 1 pound loaves white bread, cut into cubes
1 ½ bunches celery with leaves, coarsely chopped
3 sticks unsalted butter
1 ½ onions, chopped
10oz pkg sliced white mushrooms
1 Tbsp coarse salt
3 Tbsp poultry seasoning
2 large eggs, beaten with 2 tablespoons water

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. Increase the oven temperature to 350.
Working in batches, pulse the celery in a food processor until chopped but not minced.
In a large, deep skillet, melt the butter over medium-high heat. Add the onions and cook until translucent, about 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. Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, uncovered, for 40 minutes.