I make the bread cubes from rustic French loaves, and let the cubes dry out for a couple days, then they can soak up the broth and butter.
Sauté equal amounts of celery and onions and leeks in butter until soft, season with salt and pepper.
Sauté mushrooms separately in butter, season with salt and pepper.
Use an equal ratio of bread to veggies.
In about 2 cups of good chicken stock, melt 1/2 to 3/4 stick of butter.
Toss bread cubes, onion mixture, and mushrooms together.
Pour butter-broth over the mixture, add enough to just moisten the bread.
Add plenty of fresh chopped parsley and sage in a 2:1 ratio. Season and toss again.
Pack loosely in a baking dish, dot with butter.
Cover with foil and bake 30-45 minutes, at 350, remove the foil about half way to get a browned top layer and watch it so it doesn’t burn.
Wishing a Happy Thanksgiving to All!