• 2 sticks unsalted butter
• 3 cups celery, chopped
• 2-3 cups onion, chopped
• 2-1 lb  loaves of bread, cut into cubes, left out overnight to dry out a bit (I usually get one wheat and one white)
• 2-3 teaspoons each dried sage, thyme, rosemary
• 1 tablespoon salt
• 3 eggs, lightly beaten
• 2 cups low-sodium chicken broth

Preheat oven to 375 degrees.  Melt butter in a skillet, and saute celery and onion for about 5-7 minutes, or until vegetables soften.  Transfer mixture to a large bowl.  Add bread, dried herbs, eggs, and salt; stir to combine.  Begin adding the chicken broth, stirring everything together, until the mixture is moistened (there should be no broth at the bottom of the bowl).  Transfer mixture to a buttered casserole dish.  Cover with foil, and bake for 30 minutes.  Then, uncover and bake until golden, about another 20-25 minutes.