Ingredients
16oz loaf of crusty bread
2 cups chicken stock (more as needed)
½ tsp salt
6 Tbsp butter
1 cup yellow or white onions (about 6 ounces), finely chopped
1 cup (3-4 stalks) celery (about 6 ounces), finely chopped
3 cloves garlic, finely minced or ¾ tsp garlic powder
1½ tsp poultry seasoning
¼ tsp dried thyme
¼ tsp dried sage
Directions
Preheat the oven to 350°.
Cut bread into ½-inch cubes. Lay out the bread pieces in an even layer on a baking sheet. Place the bread in the oven for 10-12 minutes until lightly toasted, checking often so it doesn’t burn. Remove from the oven and set aside (this step can be done days in advance; allow the bread cool and store in a zip-top bag until ready to use).
While the bread toasts in the oven, pour the broth into a small saucepan and heat until very warm.
In a large 4- or 5-quart pot, melt the butter over medium heat. Add the onions, celery, garlic, and salt, and cook, stirring often, for 7-8 minutes until the celery and onions have softened.
Stir in the poultry seasoning, thyme and sage, and cook for another minute or two.
Add the bread cubes and stir to combine. The bread should be coated with the butter and vegetable mixture.
Gradually add the warmed broth and stir to evenly moisten the bread. Add additional salt to taste, if needed.
Cover the pot, remove it from the heat, and let the stuffing sit for 10 minutes or so before serving.