12 C 1/2in cubes of crusty bread

2 C chopped onion

1 C chopped celery

6 tbsp butter

1 tsp rubbed sage

1 tsp dried thyme

1 tsp salt

½ tsp fresh ground pepper

1 ½ C chicken broth

Night before serving: in a preheated 400° oven, toast bread cubes for 5-7 minutes or until toasted. Store in bowl overnight. They will get stale.

Day of serving: in a large skillet, melt butter and cook onion and celery over medium heat until softened, about 3 minutes.

Transfer to bowl with bread cubes, add seasonings and broth. Toss well and place in baking dish. Bake at 325° for about 20 minutes.