Start by melting 8 tablespoons of the butter over medium heat in a large, high-sided skillet or Dutch oven. As the butter melts, it will fill your kitchen with a delightful aroma. Keep an eye on it to avoid browning.
Add the chopped onion and celery to the melted butter. Stir occasionally, allowing them to cook until they become soft, which should take about 6 to 7 minutes. You want the onion to be translucent and the celery tender.
Once soft, sprinkle in the kosher salt and freshly ground black pepper, stirring well to incorporate. This seasoning will enhance the vegetables’ flavors and create a flavorful base.
Remove the skillet from the heat and add the sautéed mixture to a large mixing bowl. Now it’s time for the star of the show!
Add the dried bread cubes to the mixing bowl with the sautéed onion and celery. This will be the base that absorbs all the incredible flavors.
Next, sprinkle the dried poultry seasoning over the mixture. This is where the magic happens! The seasoning will infuse the stuffing with that iconic holiday flavor.
Drizzle in the chicken broth and gently toss all the ingredients together. You want to ensure that every bread cube is coated with moisture. It’s all about achieving the right balance of wet and dry.
If you’re baking outside the bird, prepare a 9×13-inch baking dish by greasing it with 1 tablespoon of the reserved butter. Spoon the stuffing into the dish, spreading it evenly.
Drizzle an additional ¼ cup of chicken broth over the stuffing, and dot with the remaining 2 tablespoons of butter. Cover the dish with foil and bake in a preheated oven at 400°F for 20 to 25 minutes.
After 20 to 25 minutes, remove the foil and bake for an additional 10 to 15 minutes, or until the top is golden brown. You’ll know it’s perfect when it’s bubbling and has a beautiful crust.
If you're baking inside the bird, spoon 3 to 5 cups of the stuffing into the cavity, ensuring you stuff it loosely but avoid overfilling. Follow your bird’s cooking directions, ensuring the stuffing reaches an internal temperature of 165°F.
