Thanksgiving: Stuffing

More conflicted feelings.
Stove Top or the good stuff?
Maybe a hybrid?

Here is my "good stuff" recipe:

Herb and Butter Stuffing

• One loaf of rustic white or Italian bread, crusts removed and cut into 1/2" cubes
• 3 celery stalks, chopped
  
• 2 medium onions, chopped
  
• 1 1/2 sticks of butter (that's 3/4 C)
• 2 t minced garlic
• 1 C chicken broth
• 1/2 t poultry seasoning
• 1/2-1 t crushed sage
• 1/2 t thyme
• 1/2 t rosemary

1. Preheat your oven to 425 degrees (f)
2. Coat large cookie sheet with butter, then arrange your bread cubes on cookie sheet so that there is just one layer of bread throughout.
3. Place bread in the oven and bake until slightly browned; remove from oven and turn cubes; brown the other side.
4. Place bread cubes in a casserole dish.
   
5. In a deep skillet melt 1/2 cube (1/4 C) of butter then saute onions, garlic, and celery until the onions begin to be transparent.
6. Add the broth and bring to a simmer, scraping up the bits of onion and celery that may have stuck to the skillet.
7. Add the remaining butter (1 stick or 1/2 C) and the herbs.
8. Pour this mixture over the bread cubes; cover with tin foil; and refrigerate at least 2 hours and as much as over night.
9. Remove from fridge.
10. Preheat oven to 375 degrees (f).
11. Bake stuffing with foil on for 25 minutes.
12. Remove foil and bake until browned (approximately 15 more minutes).

Ways to fancy-up the stove-top kind:

• Add cranberries (fresh or craisons)
• Add almond slivers
• Add celery and onions (sauteed in some butter)
  
• Bake it after you've cooked it so that it crisps up a bit