• Preheat oven to 350 °F.
• Dice up the celery and onion.
  1 cup yellow onion, 1 cup celery
• ONLY for Bread Mix Option 1. Cutup bread into small cubes and add into a bowl. Mix in the herbs to combine with the bread cubes. Set bread mixture aside.
  4 cups bread cubes, 2 Tablespoon parsley flakes, 2 teaspoon sage, 1 teaspoon Thyme, 1 teaspoon rosemary
• Preheat pan, skillet, or pot big enough to hold all ingredients. Melt butter on medium heat.
  4 Tablespoon butter
• Sauté diced onions and celery on medium heat for about 5 minutes or until starting to become tender.
• Pour chicken broth into sautéed vegetables and bring to a boil.
  2 cup chicken broth
• Remove from heat and fold in in your bread mixture to absorb all the liquid and distribute everything evenly. Also, for any additions, like cranberries or nuts, add them also.
  1 pack Pepperidge Farm Stuffing (12-14 oz bag)

Final Option 1: STOVETOP STUFFING

• Just cover the cooked mixture, keep warm, and serve in 5 minutes.

Final Option 2: STUFFING TURKEY

• Stuff the bread mixture into the cleaned out, prepped uncooked turkey cavity. About 15-30 minutes after turkey's cooked, scoop out dressing for serving.

Final Option 3: OVEN BAKED STUFFING CASSEROLE

• Place the cooked stuffing into 2½-quart greased casserole dish. Cover & bake, middle or top shelf, at 350 °F for about 35 minutes. For crispy top, bake uncovered.