10 cups 1-inch cubes crusty country-style bread (about 1 pound)
8 tablespoons (1 stick) unsalted butter, plus additional for the dish
3 medium onions, chopped
3 stalks celery, thinly sliced crosswise
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
About 1 1/2 cups turkey stock or chicken broth
Freshly ground black pepper
Adjust the oven rack to the middle position and preheat the oven to 325 degrees. Butter a large casserole dish and set aside.
Spread the bread cubes in a single layer on a baking sheet and toast, shaking the sheet occasionally, just until bread is dry, 25 to 30 minutes. Set aside to cool.
Meanwhile, in a large skillet over medium-low heat, melt the butter. Add the onion, celery, thyme, sage and rosemary and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
In a large bowl, combine the toasted bread cubes, vegetable mixture (with all of the butter), stock or broth and salt and pepper to taste. Toss to combine. Let cool completely.
Transfer to the prepared casserole dish and cover with aluminum foil.
If making in advance, refrigerate. Bring to room temperature when ready to bake.
Preheat the oven to 325 degrees. Bake, covered, about 20 minutes or until heated through. If you prefer a crunchy top, uncover the dressing for the last 10 minutes. If the dressing seems dry, add additional stock or broth.
MAKE AHEAD: Mix together and refrigerate for up to 1 day; bring to room temperature before baking.