- 1/2 cup (1 stick) butter
- 2 cups chopped celery
- 2 cups chopped onion
- 4 cloves garlic, minced
- 2 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 tsp sea salt
- Freshly ground black pepper
- 2 lb day-old artisan bread, such as Harmons Country French, Sourdough, Baguettes, or Ciabatta
- 4 1/2 cups turkey broth
Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
In a large frying pan over medium-high heat, melt butter, add celery and onions and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add thyme, sage, parsley, salt and pepper and stir to combine. Let cool slightly.
In a large bowl, add bread, vegetable mixture, and broth. Stir to combine.
Place stuffing mixture on prepared pan and cover with aluminum foil. Bake for 25 minutes. Uncover and continue to bake for 10 minutes.