1/2 cup butter
1 cup chopped celery
1 cup chopped onion
1 loaf French bread or baguette, chopped into small pieces
1 tbsp. thyme
1 tsp. salt
1 tsp. freshly ground pepper
1 large eggs, beaten
1 (14.5 ounce) can chicken broth
(If your chopped bread pieces are still fluffy, lay the pieces on a cookie sheet, drizzle with 1 tsp. olive oil and bake for 5 minutes, or until lightly browned)
Melt butter in a large skillet over medium heat. Cook celery in butter until almost tender. Add onions, and cook until lightly browned and tender. Set aside.
Place the chopped bread into a large bowl and add spices. Add butter mixture and egg, and toss lightly to distribute. Moisten the mixture to your desired consistency with chicken broth.
Transfer to a 13 x 9 inch baking dish and bake at 350 degrees for 20 minutes.
TIP: For Cranberry Walnut Stuffing, add 1 cup dried cranberries and 1 cup chopped walnuts to the bread mixture. This stuffing can be used to stuff pork tenderloin, or a whole turkey or chicken (Fill 3/4 full, as the stuffing will expand during the cooking process).