1-First Step: Preheat and prep – Preheat your oven to 350°F. Gather and measure all ingredients so nothing is left to scramble for later. Dice 2 small yellow onions and 4 ribs of celery; measure 2/3 cup butter, poultry seasoning, and herbs. If your bread cubes are not dry, plan to use the lower end of broth and adjust while mixing.

2-Second Step: Cook the vegetable base – In a skillet over medium heat, add 2/3 cup butter. When melted, add the diced onions and celery plus 1 1/2 teaspoons poultry seasoning. If you prefer ground sage, use 1/2 teaspoon instead of poultry seasoning. Add a portion of the fresh herbs or rosemary if using. Cook on medium-low until tender, about 10 to 12 minutes, stirring occasionally so vegetables soften but do not brown. Let the mixture cool slightly before combining with the bread.

3-Third Step: Combine bread and aromatics – Place 12 cups of dry bread cubes into a large mixing bowl. Add the cooked vegetables, 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley), and 1 tablespoon fresh herbs or 1 teaspoon dried herbs. Gently toss the mixture so the bread is evenly coated with the aromatic vegetables and herbs.

4-Fourth Step: Add broth carefully – Gradually pour 2 to 4 cups of chicken or turkey broth over the bread mixture while tossing gently. Add just enough broth to moisten the bread but avoid making it soggy. The exact amount depends on how dry your bread is; drier bread needs more liquid. Season with salt and black pepper to taste. Toss again to distribute seasoning evenly.

5-Fifth Step: Transfer to baking dish – Transfer the moistened bread mixture to a 3- to 3.5-quart baking dish. Dot the top with extra butter if desired for richer browning. Lightly cover the dish with foil or a lid to keep moisture in for the initial bake.

6-Sixth Step: Bake – Bake covered at 350°F for 35 minutes. After 35 minutes, remove the cover and bake an additional 10 minutes until the top is golden and crisp. The total baking time is about 45 minutes. If you are baking inside a turkey, follow safety guidance for internal temperatures; the stuffing center should reach 165°F.

7-Final Step: Rest and serve – Let the stuffing rest for 5 minutes to set slightly before spooning onto plates. Garnish with a sprinkle of fresh parsley if you like. Serve hot alongside roast poultry, or as a standalone side with a green salad.