Traditional Bread and Celery Stuffing
1 (1 pound) loaf of white bread, unsliced
1/2 of a French baguette
2 cups of butter
3 onions, diced small
8 stalks celery, diced small
2 teaspoons minced fresh sage
salt and pepper to taste
1/2 cup chicken broth-from a carton, not a can
1/2 dry white wine
Slice and then cube the loaf of bread and baguette. Toast in low oven until cubes are solidly crispy. In a large pot or dutch oven, melt butter over medium heat. Add onion and celery and cook for 8-10 minutes or until soft. Add white wine. Add poultry seasoning, salt and pepper.
Gradually add in 1/3 of the bread cubes at a time. With each add, mix and ensure evenly coated.
Add in 1/2 cup of chicken broth and mix well. Repeat.
Butter (grease) a 9×13 baking dish and add stuffing to it. Bake at 350 degrees F for 38 to 40 minutes.