Yield approx 1 cup prepared (Adapted)
8 cups cubed white bread (approx 10 cubed slices of texas toast)
1/3 onion chopped
1 celery stalk cut into 3rds and chopped finely
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sage
1/4 teaspoon poultry seasoning
1/2 Tablespoon butter
1/3 cup chicken stock
Heat oven to 350 degrees. Spread bread crumbs onto cookie sheet and bake for about 5-6 minutes to dry out bread. Meanwhile, combine all seasonings together and chop vegetables. Remove bread crumbs from oven and place in large bowl (so crumbs fill half of the bowl). Melt butter on stove and add onion and celery and saute for 3-5 minutes. Near the end, add spices and mix well. Add 1/2 of the broth and scrape spices from bottom of pan. Remove from heat. Slowly pour melted butter and broth over bread crumbs mixing frequently so bread doesn't get soaking wet or too concentrated with spices. Add remaining broth if needed so bread is just moist.
Wrap in foil packets and bake @ 350 degrees for 30 minutes.
FYI
A doubled recipe works well per each foil packet.
If making more than one recipe worth, only double and make multiple separate batches in order to get an even amount of spices in the bread. If you triple or quadruple the batch when the broth and spices get poured over the bread some areas will be too concentrated with flavor and others will have none. Just separate spices, butter, broth and bread for each batch and then start working, it moves fairly quickly.
from Margaret Newey adapted
