Stuffing

 4-5 cups cubed bread (dried out)
1/2 c butter
2 cups diced onion
1.5 cups diced celery
3 cloves garlic, minced
Salt and pepper
1.5 T each chopped fresh herbs- parsley, sage, rosemary, thyme
1-2 cups chicken stock

Preheat oven to 350. Butter a square or round baking dish. Place bread in a large mixing bowl. Saute onion, celery, and garlic with salt and pepper to taste in butter until soft, about 10 minutes. Stir in herbs. Cook for another minute. Stir in 1/2 c stock. Pour mixture over the bread cubes and fold in thoroughly. Add more stock until bread holds together in a ball when gently squeezed. Bake for 20-30 minutes.

Mom's recipe

2-3 loaves bread, cubed
4 cups celery, diced finely
1 cup onion, diced finely
1 cup butter
salt and pepper
2 t sage
1 t poultry seasoning

Saute celery and onion in 1 cup butter until tender crisp and mostly transparent. Sprinkle 1 T salt over bread crumbs and toss thoroughly. Sprinkle 1 t pepper, 2 t sage, 1 t poultry seasoning over bread and mix thoroughly (start with half the spice and add to taste). Pour veggies over bread, taste and add more spice if needed. Add chicken stock until bread holds together in a ball when gently squeezed. Bake at 350 for 20-30 minutes.