• Grease a 9x13 baking dish. If cooking immediately, preheat oven to 350 degrees.
• Melt butter in a large skillet over medium heat.
  6 tablespoon unsalted butter
• Add the celery and onions and cook for 5-7 minutes. Add in the herbs, salt and pepper and cook 1-2 more minutes.
  3 stalks celery, 1 large onion, 1 tablespoon dried sage, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon kosher salt, 1 teaspoon black pepper
• Meanwhile cut the bread into 1-inch cubes and place in a large bowl. (If your bread is fresh, toast for 5-7 minutes at 350 on a baking sheet.)
  2 loaves Italian bread
• Add the seasoned celery and onions to the bowl with the bread, pour stock on top and toss until fully coated. Transfer to the prepared baking dish.
  2 ½ cups vegetable

Cook Immediately:

• Bake for 25-30 minutes, then remove from the oven and top with fresh parsley. Serve immediately.
  2 tablespoon fresh parsley

To Freeze and Cook Later:

• Cover baking dish with plastic wrap and lid. If no lid, tightly seal with foil on top. Freeze for 2 weeks.
• Thaw in the fridge overnight then let rest on counter for 1 hour. Add ¼-1/2 cup additional stock if stuffing looks dry. Remove plastic wrap and foil. Bake 30-35 minutes until heated through and top with fresh chopped parsley.