Herbed Bread Stuffing

Made this for Thanksgiving a few years ago. Very traditional and can even be made a day ahead. It also doubles easily.

• 10 cups (1-inch cubes) crusty country style bread
• 3 medium onions, chopped
• 3-4 celery ribs, thinly sliced
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1/2 tsp dried rosemary
• 1 stick unsalted butter
• 2.5 cups chicken broth

Preheat oven to 325.

Toast bread on a large shallow baking pan in the middle of the oven until just dry (25-30min).

Cook onions, celery and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes.

Stir together bread, vegetables and broth. Salt & pepper to taste.

Cool completely - uncovered.