Step 1

Preheat the oven to 350°F. Grease a 2-qt baking dish.

Step 2

In a medium-sized saucepan, melt the butter. Add the onion and the celery. Sautee until slightly softened, 15 minutes.

Step 3

In a large mixing bowl, combine the bread cubes and sauteed onion celery mixture. Add the oregano and stir to combine.

Step 4

Slowly pour the stock over the bread cube mixture. Stir until the bread is saturated with the stock, the majority of the cubes have lost their shape but some are still visible. You want this mix to be thick and very moist. Add more stock if you need to. A lot of the moisture will bake out.

Step 5

Pour the mixture into the prepared baking dish and cover it with a lid or foil.

Step 6

Bake for 25 minutes and then remove the lid/foil and continue baking until browned.

Step 7

Store leftovers covered in the refrigerator for up to 5 days. Leftovers may also be frozen.