To make the bread cubes, cut the stale bread into small squares.

If you don’t have stale bread, cut fresh bread, set it in a single layer on a baking sheet, and let it sit out, uncovered, overnight.

For quicker stale bread, bake fresh bread in the oven at 225°F (110°C, or gas mark ¼) uncovered for about 1 hour.

Preheat the oven to 350°F (180°C, or gas mark 4).

Have ready a 9-inch (23-cm) square glass baking dish.

Heat 2 tablespoons (28 g) of the butter over medium heat and sauté the onion and celery for 5 to 7 minutes, or until fragrant and translucent.

Melt the remaining 4 tablespoons (56 g) butter.

Place the bread cubes, celery and onion mixture, melted butter, and vegetable broth in a mixing bowl and toss together until well combined.

If using as stuffing for another recipe, such as the Festivus Loaf (page 241), proceed with those directions.

Transfer the mixture to the baking dish and bake, uncovered, for 40 to 45 minutes, or until the top begins to brown.