• 1 large onion, diced
• 2 stalks celery, diced
• 1/3 c butter
• 1/4 t ground sage
• 1/8 t ground thyme
• 1/4 t rosemary
• 1 t parsley
• 6 c bread cubes
• 1-2 c chicken broth
• pepper
• salt

Preheat oven to 350F. Melt butter in a large skillet over medium heat. Add onion, celery, and herbs. Cook over medium-low until tender (do not brown), about 10-12 minutes.

Place bread cubes in a large bowl and add onion mixture. Pour broth over bread mixture, starting with 1 cup and adding as needed until cubes are moist (but not soggy). Gently toss with a fork. Season with salt and pepper to taste.

Place mixture in a serving dish and cover with foil. Bake in 350F oven for 30 minutes. Uncover and bake an additional 10 minutes.