- Let bread slices air dry for 1 to 2 hours, then cut into 1-inch pieces.
- In a Dutch oven over medium heat, melt butter. Add onion and celery and cook until the onion is soft and translucent.
- Stir in thyme, sage, rosemary, salt, and pepper.
- Add bread cubes and mix until evenly coated.
- Drizzle broth over the bread mixture and toss until well mixed.
- Stuff turkey, or bake in a greased 2.5 qrt casserole dish at 350°F (180°C) for 35 to 45 minutes.