Slice bread into small cubes (partially freezing bread makes this easier, but is not necessary). The bread needs to be mostly dried. This can be accomplished by letting it sit out overnight, or baking the cubes on a cookie sheet at 250° F for 30-40 minutes. Once they’re feeling somewhat dry in the oven, take them out and cool completely (they will dry even more while cooling).

As bread is cooling, prepare the vegetables. Sauté onion in butter for 4-5 minutes over medium heat. Add celery and saute 2-3 more minutes until onion just starts to soften but celery still has a bit of crunch. Add 1 tablespoon sage, 1 tablespoon of Bell’s seasoning, black pepper, and celery-onion mixture to breadcrumbs and mix.

Carefully and slowly, pour cool broth into breadcrumb mixture as you’re steadily mixing. You can use warm broth, but it is absorbed by the bread more quickly, so you must stir fast enough to evenly distribute the moisture. Once mixed, taste and add additional salt, sage, Bell’s seasoning and pepper as necessary.

Stuff your baking dish of choice with the mixture, cover, and bake at 400° F for 10 minutes, remove cover, and bake 10 more minutes. Stuffing is quite forgiving about the baking process; you could also bake covered at 350° F for 20 minutes plus 10 minutes uncovered (if you happen to be making Chef Chloe’s portobello stuffed mushrooms) to achieve great stuffing as well.