Basic Stuffing

12 cups white or whole wheat bread cubes (about one pound), in ½ inch cubes
2 cups chopped onion
1 cup chopped celery
6 tablespoons butter
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon Sea salt ½ teaspoon fresh Cracked Pepper
1½ cups chicken stock

Preparation
Toast the breadcrumbs for about six minutes in a 400 degree oven, or until they are barely golden.
Using a large skillet, melt the butter and sauté the onion and celery over medium heat. Cook for about three minutes or until the vegetables are softened.
Transfer to a bowl and add the bread cubes, herbs, salt, pepper, and broth. Toss well and adjust the seasoning.