Stuffing

• 1 loaf medium-weight bread (not too heavy or too light -- a Bauernbrot is good, e.g.) 
• yellow onions 
• chopped celery stalks 
• lots of sage (dried or fresh leaves) 
• lots of parsley 
• some thyme 
• lots of butter 
• chicken or veggie broth 
• salt and pepper to taste 

Preparation: cut the bread into cubes, and dry it out. Either: 1. Leave it out on the counter for a couple of days, or 2. Spread the cubes on a cookie sheet and place in a 170C/350F oven for an hour. (have also made this with toasted bread, and it's just fine!) 

When the bread is dry: Chop onion, celery, sage, parsley, and thyme. Saute in very generous amounts of butter (maybe 1/2 cup or so), in a pot large enough to hold the bread. Prepare about 3 c of broth. When the onion and celery are soft and translucent, toss in the bread and coat thoroughly. Remove from heat. Pour in broth, tossing bread to distribute. Cover to keep warm, and let the mixture rest until all broth is absorbed (20 - 30 mins) and stuffing is chewy (not mushy or crunchy). Stir and enjoy!