Dry the bread cubes by either leaving uncovered overnight, or toasting at a low temperature in the oven or toaster for 10 minutes, or until dried but not browned. Transfer to a very large bowl and set aside.
2. Step
Melt the butter in a medium pan over medium heat. Add the onion and celery and sauté for 4–6 minutes, or until the onion starts to soften. Mix in the garlic, McCormick® Rubbed Sage, thyme, ½ teaspoon salt, and the pepper and sauté for another 2 minutes, until the vegetables are tender.
3. Step
Add the onion and celery mixture to the bowl with the dried bread cubes and stir to combine. Add the remaining ½ teaspoon salt and the chicken stock and stir to incorporate.
