Preheat the oven to 350ºF. Spray a 2 quart casserole or 9x13" baking dish with cooking spray.
In a large skillet, sauté the onion and celery in the butter over medium-high heat for 10-12 minutes, or until the onion and celery are tender.
Place the bread cubes in a large bowl.
Pour the butter, onion and celery mixture over the bread cubes and mix. Add the remaining ingredients and mix well.
Spread the stuffing evenly in the prepared baking dish. Bake for 30-35 minutes or until golden brown.
Garnish with fresh parsley or other fresh herbs such as rosemary if desired.
Serve warm. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
*I like to make my own dried bread cubes . Two days before preparing the stuffing, I cut bread into 1" cubes, then allow them to dry in a big bowl for about 48 hours. Stir the bread cubes once or twice a day so they dry out evenly. They should be dry so they soak up the liquid in the recipe.*We say to use 13-15 cups of bread cubes. This is homemade dry bread cubes that still have a little bit of softness to them. Make sure the bread cubes are tightly packed into the cup. Don't drop them in so there is a lot of air around them, but press them down into the cup (even dried homemade bread cubes will press down in a little). This will help make sure you have enough bread to soak up the liquid. If you like a drier stuffing or if you use store bought crispy bread cubes, use more.**Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 10, with 1 serving being 1/10 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**