In a skillet, melt your stick of butter on medium/high heat
Add your onions, celery, bouillon, spices and herbs to the hot butter and saute for just a couple of minutes to infuse that butter with all of those flavors
Separately, put your unseasoned stuffing croutons into a large bowl
Pour all of your butter mixture onto your breadcrumbs and add in just a little bit of chicken broth - gently toss with a large spoon to begin to combine
Keep adding small amounts of stock and tossing in between until all of your stock has been absorbed
You're looking for moist breadcrumbs, but not too soggy...you want them to hold their shape. Add more or less stock, as needed, but about two cups should be perfect for a 12oz bag of breadcrumbs
Pour your stuffing mixture into a baking dish and cover with foil
Bake at 375 for 30 minutes then remove the foil and bake for another 10 minutes to achieve that yummy crunchy top
If meat is your thing, you can add cooked and shredded turkey, or some cooked and drained sausage to your mixture before baking the stuffing - or you can add in some dried cranberries, to incorporate a little sweetness. Or, like my family, you can enjoy this recipe as is!