2 stalks celery
1/2 loaf of day old french bread (torn into small pieces)
1 stick of butter, divided
fresh rosemary and sage
salt and pepper to taste
1/4 cup whole milk
1 1/2 cups chicken or turkey broth
8 slices bacon, cooked and crumbled
Preheat oven to 325 F.
In a food processor, mince onion, celery and carrot. In a medium saucepan, heat 1/2 stick of butter over medium heat. Add in minced onion, celery, carrot, rosemary, sage, salt and pepper. Stir to mix and cook until veggies soften, onions are clear, and all ingredients are combined.
In a large bowl, soak bread in milk and broth for three minutes. Add in veggie mixture and bacon; mix well. Transer to a casserole dish.
Bake for 45 minutes.