• 11 tablespoons butter , divided (1 tablespoon for preparing the baking dish and 2 reserved for dotting on top)
• 2 cups celery , chopped (about 4-5 ribs)
• 2 cups yellow onion , chopped (1 large)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 10 cups dried bread cubes , 1 pound package dried
• 2 teaspoons dried poultry seasoning
• 1 1/2 cups chicken broth , or use homemade turkey or chicken stock

1. Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat.
2. Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed.
3. To bake outside the bird, prepare a 9×13-inch baking dish with 1 tablespoon of the reserved butter and spoon the stuffing in the dish. Drizzle with an additional 1/4 cup of chicken broth and dot with the remaining 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.

Do ahead: You can make this stuffing a day ahead of time, cover, and refrigerate. Just know you may need to add an extra 10 minutes to the bake time.