Day old French or Sourdough Bread, cut into cubes
4 Celery Stalks, Finely Chopped
1 Onion, diced
1 Stick of Butter
4 Cups Chicken Stock
Preheat oven to 375. Grease a 9×12 baking dish
In a sauce pan, melt the butter and add celery and onion. Cook until soft and translucent.
Add cubes of bread to a big bowl. Pour onions, celery and butter over the bread and toss to coat the cubes of bread.
Add the chicken stock and toss to ensure all cubes of bread are moist.
Transfer to baking dish and cover with foil. Bake for about 30 minutes. If you prefer a crispy crust, remove foil and continue to cook for about 10 more minutes.
Serve and enjoy.