In a large skillet, melt half the butter. Add onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves and salt. Cook , covered, until the onion is soft, about 5-7 minutes. Remove from the heat. In a large bowl, toss the vegetables with the bread cubes. Melt the remaining butter. Pour it over the bread mixture, along with 1/2 cup of the broth. The stuffing should just hold together when mounded on a spoon.
2Transfer the stuffing to on very large casserole dish. Drizzle the remaining broth over the dressing, cover the dish with foil, and bake until heated through, 45 minutes to an hour. For a crunchy tip, uncover the stuffing for the last 15 minutes of baking.