For your 9×13 pan stuffed with:

½ cup butter

1 cup onions

¾ cup celery

2 cups broth

Use 2 teaspoons of your pint-jar seasoning mix (exact amount from your original recipe).

If you like a stronger herb flavor, go up to 1 tablespoon.

Prep the Veggies: Melt the butter in a large skillet over medium heat. Add diced onions and diced celery. Cook 5–7 minutes, or until soft and translucent.

Add Garlic: Stir in the minced garlic and cook for 1 minute, just until fragrant.

Season: Sprinkle 2 teaspoons of the stuffing seasoning mix over the vegetables. Stir well to coat. Adjust seasoning to taste if desired.

Combine With Bread: Transfer the sautéed vegetable mixture to a large mixing bowl. Add the stale bread cubes and gently toss to combine.

Add Broth: Pour the chicken or vegetable broth over the mixture. Stir until the bread is evenly moistened. Add more broth if needed—bread should be moist but not soggy.

Taste + Adjust: Season with additional salt and pepper to taste.

Bake (Optional):

Preheat oven to 350°F (175°C).

Transfer stuffing to a greased 9×13 baking dish.

Cover with foil and bake 30–40 minutes, or until heated through.

Remove foil during the last 10–15 minutes to crisp and brown the top.