Thanksgiving - Buttery Stuffing

Buttery Stuffing
Enough for 30 guests

6 loaves Herbed Focaccia Bread, small cubes
7 c Chicken Stock
½ lb Butter
2 large Onions, diced
7 stalks Celery, chopped
2 T Rosemary, chopped
2 T Thyme
4 T Sage, ground
½ lb Butter, cubed

Preheat oven to 350 degrees
1.    Place bread cubes on a cookie sheet and toast, Make sure the cubes are dry. This is key! Set aside.
2.    In a pot, bring stock to a boil and keep warm.
3.    In a large-bottomed pan, add butter and onion. Cook 3 minutes. Add celery and cook another 3 minutes. Add rosemary, thyme and sage and cook 1 more minute.
4.    In a large baking pan, add bread, butter, and vegetable mixture. Mix together. Slowly, add one ladle of stock at a time, mixing bread as you go. Amounts will vary. You want to moisten the bread, but not drown it.
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