Step 1

A day or two before: make sourdough bread croutons. Cut up the bread into about ¼ cubes. Using a sheet pan, lay the bread cubes out in one layer, it may take two sheet pans. Cover with a towel and let them become hard and stale - overnight on the counter will do the trick.

Step 2

In a large pan with high sides, over medium low heat, add in your butter, celery, onions, carrots, herbs and seasoning (rosemary, sage, thyme, garlic salt, black pepper and salt). Cook over medium heat until the butter is melts, the celery and onions are soft and herbs are fragrant, about 7-10 minutes. Try to not color the celery or onions, if they start to brown, turn down the heat.

Step 3

Add in the bread croutons. Pile them high, it will be about 10 cups of croutons.

Step 4

Over medium low heat, start to stir to combine and mix the croutons in with the butter, celery and onion mixture.

Step 5

Pour in 1 cup of stock and stir. If the stuffing is still too hard and not coming together, pour in more stock until it's moist and perfectly fluffy. Keep over a low warm heat until it's hot all the way through.

Step 6

Garnish with fresh parsley.