1-First Step: Get the oven and dish ready Preheat your oven to 350°F. Coat a 2-quart casserole dish or a 9×13-inch baking dish with cooking spray. This keeps the dressing from sticking and helps with easy serving later. While the oven heats, make sure your bread cubes are dry enough to absorb the butter and stock without turning soggy.

2-Second Step: Cook the vegetables in butter Place a large skillet over medium-high heat and melt the 1 1/2 cups of unsalted butter. Add the chopped celery and diced yellow onion, then sauté for 10 to 12 minutes until softened. Stir often so the vegetables cook evenly and do not brown too quickly. This step builds the savory base of the whole dish.

3-Third Step: Combine the bread and butter mixture In a large bowl, add the dry bread cubes. Pour the cooked butter, onion, and celery mixture over the bread, then toss gently so every piece gets coated. This helps the bread soak up flavor from the very beginning and gives the dressing a rich holiday taste.

4-Fourth Step: Add the seasonings, stock, and eggs Stir in the salt, ground black pepper, poultry seasoning, chicken stock, and eggs. Mix until everything is well combined, but do not smash the bread cubes too much. You want the mixture to be moist and evenly seasoned, with a little texture left in it. If the bread seems too dry, let it sit for a minute so the stock can soak in.

5-Fifth Step: Transfer to the baking dish Spoon the mixture into the prepared dish and spread it out evenly. Do not pack it down too hard, since the dressing should bake up tender with a light, soft center. If you are making this ahead, you can cover and chill it for a short time before baking.

6-Final Step: Bake until golden and serve Bake for 30 to 35 minutes, or until the top is golden brown and the center is hot. If you like, garnish with fresh parsley or other herbs before serving. This is the kind of side dish that looks right at home next to roasted turkey, mashed potatoes, and gravy.