1cupchicken stock(more or less depending on your bread)
Instructions
Melt the butter in a large Dutch oven medium-high heat.
Add the celery and onion and until softened but not browned.
Remove from heat, and season with salt and pepper.
Add the bread, fresh herbs and mix well.
Pour over enough broth to make it damp, but not soggy (amount will depend on how thick your bread it, how old, and how dry!)
Place stuffing in casserole or baking dish.
Bake at 350°F for 20 minutes.
The top will be browned and crispy.
Notes
Add some fresh or dried sage if you'd like! TO MAKE AHEADFollow recipe to Step 6, then refrigerate (covered) until needed. Bake 40 minutes or until warmed through.