3 cups 1/2-inch Panera Bread Sourdough bread cubes
1/2 cup chopped onion
1/2 cup chopped celery, stalks and leaves
1 teaspoon dried thyme leaves
3/4 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon black pepper
1/3 to 1/2 cup melted butter
1/2 cup of your favorite additions: chopped pecans,
    chopped water chestnuts, toasted sliced almonds, currants,
    wild rice, gently saut?d chopped oysters

To make the bread cubes, start with 1/2 loaf of leftover bread. Remove the crusts and cut the bread into 1/2-inch cubes until you have about 3 cups. Spread cubes out on a cutting board and allow them to dry, if possible overnight.

The next day, place the bread cubes in a large bowl. Add onion, celery, thyme, sage, pepper and your favorite secret ingredient. Toss until they are well mixed. Add the melted butter, using the larger amount if you like your stuffing very moist, and toss gently. Stuff your 3 to 4 pound chicken or turkey and roast as directed.

To prepare stuffing on its own, place it in a shallow baking dish, cover with foil and bake at 350 degrees F for 40 minutes, or until the vegetables are tender. If the stuffing dries out, you may wish to add a little chicken broth as it cooks.