Step 1

Use a hearty white sandwich bread, such as Arnold Country Classics White Bread (our taste-test winner).

Step 2

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Divide bread between 2 rimmed baking sheets and bake until golden brown, 50 to 55 minutes, stirring bread and switching and rotating sheets halfway through. Cool completely on baking sheets, then transfer to large bowl.

Step 3

Melt butter in 12-inch skillet over medium-low heat. Cook, stirring constantly, until butter is nutty brown, 5 to 7 minutes. Reserve 3 tablespoons browned butter in small bowl. Add onions and celery to skillet, increase heat to medium, and cook until browned, 12 to 15 minutes. Stir in poultry seasoning, salt, and pepper and cook until fragrant, about 30 seconds. Add vegetable mixture to bowl with toasted bread.

Step 4

Increase oven temperature to 425 degrees. Add 2 cups broth to now-empty skillet and cook over high heat, scraping up any browned bits, until reduced to 1 cup, 6 to 8 minutes. Combine remaining 4 cups broth and reduced broth with vegetable-bread mixture and let sit for 10 minutes, stirring once. Transfer stuffing to 13 by 9-inch baking dish and press into even layer. Drizzle reserved browned butter evenly over top and bake on upper-middle rack until golden brown and crisp, 35 to 45 minutes. Let cool for 15 minutes. Serve.

Step 5

Make Ahead: Stuffing without butter topping can be refrigerated in baking dish, covered with aluminum foil, for up to 1 day. To finish, remove foil, drizzle with melted reserved browned butter, re-cover, and bake for 10 minutes. Uncover and bake until stuffing is heated through and top is golden brown, 35 to 40 minutes.