Step 1

Tear the bread up by hand and either let it sit out overnight to dry or bake in a 200°F oven for 30 minutes, tossing bread every 7-8 minutes.

Step 2

Melt butter in a sauce pan. Add chopped celery and onions. Add sage, as well as a few shakes of salt & pepper. (You can taste it later and add more, if desired.)

Step 3

Cook 10 minutes until soft (don’t brown).

Step 4

Place dried bread in a large bowl. Pour butter mixture on top. Gently stir/ toss while adding in the chicken broth a little at a time. The mixture should be damp- not too wet so that it's soggy, but not too try. The amount of broth you use really depends on what type of bread you use. Some are drier than others and need more broth. Transfer stuffing to a medium sized baking dish.

Step 5

Let the stuffing sit out at least 15 minutes, up to 3-4 hours, so that the flavors meld.

Step 6

Cover with foil and bake at 350 for 30 – 45 minutes. Remove the foil for the last 10 minutes of baking.