1/2 c. unsalted butter (one stick)
1 c. chopped onion (one medium onion)
1 c. chopped celery (3 stalks)
1 pound bread, 10-15 slices or 10 cups dried bread cubes/plain croutons
2 t. poultry seasoning -or-
1 1/2 t. fresh thyme, chopped (1/2 t. dried)
1/2 t. ground sage
1/2 t. –1 t. salt, depending on your stock
1 1/2 – 2 c. chicken broth
Cut bread into 1/2” cubes; spread in single layer on baking sheet. Dry overnight or in 300°F oven, for 10-15 min. stirring twice.
In a skillet, melt butter over med. heat; stir in onions and celery. Sautee till soft and tender, about 15 –20 min. Stir in spices and 1 1/2 c. chicken broth. Pour over bread cubes gradually, stirring to coat evenly. Leave no dry bread cube behind!
Pour contents into a 9x13 buttered baking dish. Cover with foil.
Bake at 325°F for 30 minutes.Uncover, bake an additional 15 min. to crisp the top.