Traditional Bread and Celery Stuffing

1 . Stage

Empty 2 cups of broth and butter into a medium pan over medium heat. Add onions and cook for about 20 minutes.

2 . Stage

While onions cook, tear the bread into a very large mixing bowl. You don't want large pieces of crust or heel. This part of the bread doesn't absorb as well. The regular bread parts can be torn into large pieces, about 4 pieces per slice. Don't mush the bread, tear easily. Squeeze and crush the crackers in the sleeve and empty into the mixing bowl. Empty all contents of boxed stuffing into the bowl.

3 . Stage

After the onion has cooked, add the celery. Cook for another 10 to 15 minutes, turn heat off, and let cool, 10 to 15 minutes.

4 . Stage

While your mixture is cooking, preheat the oven to 350 degrees F (175 degrees C) and spray a roasting pan with nonstick spray.

5 . Stage

Empty one ladleful of stock at a time over the bread. After each, use a fork to softly fold/fluff the bread mixture. Don't stir or mash. Bread tearing while folding/fluffing is okay, but you don't want it mashed up or doughy. Then, add more broth to the mixture, fold/fluff, and wait about 30 seconds for absorption between adding more. The stuffing should hold together and be moist.

6 . Stage

Empty mixture into the sprayed roasting pan. Using your fork, softly fluff over the mixture until it covers the pan. Add little amounts of broth at a time and use the fork to pick up/fluff until you just start to see it not absorbing. Cover the pan with aluminum foil.

7 . Stage

Bake in the preheated oven for 45 minutes. Uncover and continue to bake until lightly browned, about 5 minutes more.