Finely chop one medium onion and two stalks of celery. In a skillet, melt 4 tablespoons of butter over medium heat. Add chopped vegetables and sauté for 5-7 minutes until translucent.

In a mixing bowl, combine 10 cups of stale bread cubes with the sautéed vegetables and herbs. Toss gently to distribute evenly.

Gradually pour in 2 to 3 cups of chicken broth, mixing as you go, and season with salt, pepper, and 1 teaspoon of garlic powder.

For a twist, fold in 1 cup of dried cranberries or 0.5 cup of chopped walnuts, or for a heartier option, add cooked sausage.

Transfer the mixture to a greased baking dish, cover with foil, and bake at 350°F (175°C) for 25 minutes. Remove foil for the last 10-15 minutes to brown the top.

Let cool a few minutes before serving with your Thanksgiving turkey.