Preheat oven to 250°F.

Spread butter over a 13x9x2? baking dish and set aside to prepare dish.

If using fresh, non-stale bread: spread bread in a single layer on a rimmed baking sheet. (If using stale bread, skip to step 6.)

Bake, stirring occasionally, until dried out, about 1 hour.

Let cool.

Place dried bread into large bowl.

Melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery to soften and make fragrant.

Stir often until just slightly browned, about 8-10 minutes.

Add butter, onions, pine nuts, and celery to bowl with bread; stir in seasoning blend, salt, and pepper.

Slowly pour in broth and toss gently.

Let bread cool.

Preheat oven to 350°F.

Transfer bread to prepared baking dish and cover with foil.

Bake until an instant-read thermometer inserted into the center of stuffing reads 160°F – about 30-40 minutes.

Bake, uncovered, until the stuffing is browned and crisp on top!

Serve and Enjoy!

Stuffing can be made up to a day ahead of time – simply place in refrigerator and cover with airtight plastic wrap and refrigerate until almost ready to serve – pop in 350 degree oven until piping hot, about 20 minutes.