One large loaf of your favorite crusty bread (10 cups, diced into 1 inch square cubes)
4 stalks celery, diced
1 large yellow onion, diced
5 cloves of garlic, minced
1 stick salted butter
2 cups water
2 tsp. poultry seasoning
1 T dried oregano
1 T dried sage
1 T dried thyme
Salt and pepper to taste

Do ahead:
Two days before you make the stuffing, cut the bread into bread cubes and set out in a large bowl to dry out completely. If you’re pinched for time, you can also bake the bread cubes in a 225°F oven for an hour or so, stirring occasionally. You want the bread to be thoroughly dry, even crisp, but not burnt.

Day of:
Preheat oven to 375°F.

Melt butter on low heat in a skillet. Add onions and garlic and cook slowly, stirring occasionally, for ten minutes or so.

Place diced celery in the water in a separate pot on the stove. Simmer for 20 minutes.

To assemble:
Add celery with the celery water to the bread. Add the butter and onions, all the herbs and stir well.

Pour into a 3-quart baking dish or crock and bake covered with foil for 25 minutes. Remove foil and bake an additional 15 minutes.

This is a longtime family recipe whose origins can only be guessed at, but I strongly suspect angels were nearby.