Stuffing

-Suzie Irwin

12 cups ½ inch cubes white bread (1 lb. French loaf)
1 cup chopped onion
1 cup chopped celery
6 Tbsp butter
1 tsp rubbed sage
1 tsp dried thyme
1 tsp salt
½ tsp ground pepper
1-½ cups chicken broth

In a preheated 400° oven, toast bread cubes 5 to 7 minutes or until barely golden. In a large skillet, melt butter and cook onion and celery over medium heat for 3 minutes, or until softened. Transfer to a large bowl and add bread cubes, herbs, salt and pepper and chicken broth. Toss well. Transfer to baking dish and bake at 325° for 20 minutes until heated through and crust forms on top.