Chicken broth- take 8 chicken thighs; 1 tablespoon dried minced onion; 1 teaspoon celery seed; salt and pepper to your taste. Put in pan with enough water to cover the chicken and bring to a boil then simmer until chicken is cooked. Remove chicken and keep broth for dressing. OR can just use canned broth if desire

Take onion and celery (cleaned) and grind up in a grinder

Turn skillet or pan on medium to medium-high heat, and add enough oil to barely cover bottom of pan or skillet and then add enough cubed bread to cover the bottom of the pan (2 double-handed handfuls). Sprinkle some of onion-celery mix (1 single-handed handful) and begin to brown the bread, turning with spatula continually. Once that batch is browned, put in a baking dish or roaster (spray with Pam first). Immediately repeat until all bread, onion and celery has been browned.

Then add 2 cups of chicken broth to browned bread cube mixture and stir. Add additional broth 1 cup at a time until mixture is moist but DO NOT ALLOW TO BECOME SOGGY.

Cover roaster pan with foil and bake at 350 deg. for 30 - 40 minutes. ENJOY.