INGREDIENTS
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10 cups of bread, cut into 1/2 inch cubes
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1 stick of butter at room temperature
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1 onion, peeled and diced
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4 stalks of celery, peeled and diced
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2 teaspoons of parsley
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1 teaspoon of sage
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1 teaspoon of thyme
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1 teaspoon of salt
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1 teaspoon of pepper
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1 cup of chicken broth/stock