Step 1

If using store bought breadcrumbs skip to the making the stuffing steps below, if you are making your own bread cubes follow all of the directions below.

Step 2

Preheat the oven to 350 degrees. Place the bread evenly on a sheet pan and toast in the oven for 8-10 minutes or until golden brown.

Step 3

Then flip the bread slices and toast until the other side is golden brown, roughly 6 minutes more.

Step 4

Remove the toasted bread from the pan and dice into 1/4 -1/2 inch cubes and set aside.

Step 5

Dice the celery and onion and portion out the remaining ingredients so that you have them on hand. I portioned them out into individual cups for aesthetic reasons, but you can portion them into a single bowl to save on cleaning.

Step 6

In a large sauce pan, melt the butter and kosher salt over medium heat.

Step 7

Add the celery, onion and garlic and cook until the veggies are softened and the onion starts to become translucent. Roughly 5 minutes.

Step 8

Add the herbs, spices and chicken stock to the mix and stir. Bring to a boil.

Step 9

Once the mixture hits a rolling boil, add the bread cubes. Quickly mix in the bread cubes to the liquid and then cover.

Step 10

Remove from the heat and let the pan sit for 5 minutes. Using a fork fluff the mixture and serve.

Step 11

Although this took about 15 minutes longer to make than the box stuff it was delicious and had a more homemade feel. Heck, it was homemade.