Ingredients

• 1/2 cup butter
• 1 yellow onion, finely diced
• 3 celery ribs, finely diced
• 2 garlic cloves, minced
• 3 tbsp chopped fresh parsley
• 2 tbsp chopped fresh sage
• 1 tsp fresh thyme leaves
• 3 cups chicken broth
• 8-10 cups dried bread cubes
• Salt and pepper to taste

Preparation

In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the onion and celery and cook, stirring often, until it begins to soften, 4 to 5 minutes. Add the garlic, parsley, sage, and thyme and cook for another minute. Add the chicken broth and bring the mixture to boil. Reduce the heat to medium low and simmer for 10 minutes.
Turn off the heat and stir in the dried bread cubes until they have absorbed all of the liquid. Season with salt and pepper.
Transfer to a baking dish, cover with foil and bake for about 25 to 30 minutes. Remove the foil for the last 5 to 10 minutes of cooking to get a nice crisp top.
Serve immediately.