Sourdough Thanksgiving Stuffing

INGREDIENTS: 

• 2 Small Onions-diced 
• 4 Ribs of Celery-diced 
• ⅔ cup Butter
• 12 cups Cubed Bread
• 2-4 cups Broth
• Fresh Herbs (to taste)
• Poultry seasoning (to taste)

INSTRUCTIONS:

1. Spread the cubed bread onto a sheet pan in a single layer and bake at 300 degrees F for 10 minutes or until dried out, cool completely.
   
2. Melt the butter in a saute pan and add the onion and celery. Sauté about 10 minutes until softened slightly.
   
3. In a large bowl combine bread cubes, onion and celery mixture, herbs, poultry seasoning and salt and pepper to taste. Stir to combine and then slowly add in the broth a little at a time until all the bread cubes are moist and softened and starting to break down.
   
4. Put stuffing in a greased 9x13 casserole dish and bake at 350 degrees F covered with aluminum foil for 35 minutes.
   
   
5. Remove the foil and bake for an additional 10 minutes.