We call it stuffing where I was raised. The bread is not just any bread. Its got to be french or sour dough and stale. And buttered generously with real butter of course! Mixed with celery, onions, salt, pepper and lots of fresh sage. Moistened with broth. Baked at 350 until the bread cubes are crisp. Sage grows beautifully in most soil, so enjoy the distinct flavor of fresh sage. It is an herb that is synonymous with Thanksgiving. Let’s keep the tradition going.