• Chop loaf of bread into bite-size pieces. Place in a large paper bag and leave out overnight to dry. Bag should be left open, and you can toss every now and again to rotate bread pieces.
• When ready to make, place chopped bread in a large bowl.
• In a large pan over medium heat, melt butter.
• Once butter is melted, add celery to pan with a pinch of salt and sauté for 5 minutes.
• Add onion to celery and sauté together for 5 minutes.
• Time for garlic! Toss garlic into celery/onion mixture and cook for 2 minutes.
• Remove mixture from heat and pour it over chopped bread. Make sure to use a spatula to get every last drop of butter onto that bread.
• Next, add rosemary, thyme, lemon zest, and egg. Give it all a toss.
• Add chicken stock a little at a time, stirring after each addition. Stuffing should be wet, but not drenched, ya know? I usually use all of it, but do it to your discretion.
• Season to taste with salt and pepper!
• Now stuff it up the ass of your turkey or my PERFECTLY OVEN-ROASTED WHOLE CHICKEN and call it a day. If there are extras, place them in an oven-safe dish, cover with tinfoil, and pop it in the oven with 20-25 minutes left on the bird.

IF MAKING STUFFING BUT NOT STUFFING ANYTHING:

• Preheat oven to 350°F.
• Cover stuffing with tinfoil and cook until heated through, 20-30 minutes.