Ingredients

• 3 tablespoons butter
• 2 celery stalks, fine dice
• 1 small onion, fine dice
• 1 10 ounce package unseasoned croutons (or 6 slices of sourdough bread cut into 1/2 inch cubes and toasted on a sheet tray for 15-20 minutes in a 400 degree oven or until totally dried out and golden).
• 1 1/2 cups chicken stock (I use low sodium)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage or poultry seasoning
• 1 teaspoon kosher salt

Preparation

1. Preheat oven to 350 degrees F.

2. In a large saucepan heat butter until melted.

3. Add the onions and celery and saute over medium heat for 6-8 minutes or until softened.

4. Add the chicken stock and bring mixture to a boil.

5. Turn off the heat, add the croutons or bread and fluff with a fork gently (make sure not to over-stir the mixture or it will become mushy).

5. Transfer to a baking dish and bake for 30 minutes or until top is golden brown.

6. Serve.