Stovetop Stuffing

To a large baking sheet, add the cubed bread and bake for 10 minutes.*

Remove the baking sheet from the oven, flip the bread, and bake for about 5 more minutes, or until very dry; set aside. Tip - You can bake the bread to dry it out up to 24 hours in advance. Simply let it sit loosely covered on the baking tray until you're ready to use it. Don't put it in a ziplock, just let it sit out and continue getting more stale and dry until you're ready to use it.

To a large high sided skillet, braising dish, or similar, add the butter, onions, celery, carrots, and heat over medium heat to melt the butter; stir nearly constantly until it's melted and continue to cook over medium-high heat for about 8 minutes, or until the vegetables have softened; stir frequently.

In the final minute of sautéing, add the garlic, all the spices, salt, pepper, and stir constantly for 1 minute to combine.

Add the broth and when it boils, turn off the heat.

Add the bread, very gently stir it in making sure not to overdo it at all (your stuffing will have a mushier looking appearance and taste if you overmix), and cover your skillet with a lid.

Allow it to stand covered for 5 minutes.

Remove the lid and very gently fluff the stuffing with a fork. Again, make sure you are fluffing lightly not stirring or you it will look mutilated.

Optionally garnish with the dried or fresh herbs of your choice, and in the quantity of your choice. Serve immediately. Extra stuffing will keep airtight in the fridge for up to 5 days and will keep airtight in the freezer for up to 3 months noting that it will likely become mushier in texture after freezing and thawing it but the taste should remain fairly constant.