Ingredients
3/4
cup butter
2
stalks celery, chopped
1
large onion, chopped
1
tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 1/2
teaspoons poultry seasoning
1/2
teaspoon salt
10
cups soft bread cubes (about 10 to 15 slices of bread)
3/4
cup Progresso™ chicken broth (from 32-oz carton)
Preparation
Heat oven to 350°F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, melt butter over medium-high heat. Cook celery and onion in butter about 5 minutes or just until tender. Stir in thyme, poultry seasoning and salt.
Add bread cubes; toss to coat. Add chicken broth; toss until well mixed. (Add up to 1/2 cup more broth if moister stuffing is desired.)
Spoon into baking dish. Cover with foil. Bake 20 minutes; uncover, and bake 25 to 30 minutes or until golden brown and heated through.
