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1 cup (2 sticks) butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons McCormick Thyme Leaves
1-1/2 teaspoons McCormick Poultry Seasoning
1 teaspoon Lawry’s Seasoned Salt
1/2 teaspoon McCormick Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth
Preheat oven to 375 F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13×9-inch baking dish.
Bake 35 minutes or until heated through and lightly browned.
Makes 18 (3/4-cup) servings
Nutritional information (amount per serving)