Preheat the oven to 350 degrees.
Take your dry bread and toast each slice on medium-low, until golden brown and set aside to cool.
12 slices thick cut bread (white or brioche)
Place a large saucepan on medium-low heat and add butter, broth and grated onion, simmer until onions are tender, about 10 minutes.
1 1/2 cup white or yellow onion (approx. 2 medium-large onions), 1 cup salted butter, 1 1/2 cup low sodium turkey broth or turkey drippings
Take 2-3 toast slices and stack them. Using a sharp bread knife cut the bread into tiny cubes by slicing thinly one way, and then the opposite, and repeat until all the bread is cubed.
Place the cubed bread in a large mixing bowl, and add salt, pepper, poultry and savoury seasoning, and stir until the seasoning is mixed in.
1/4 tbsp salt, 1/2 tbsp pepper, 1/2 tbsp poultry seasoning, 1/2 tbsp dehydrated summer savoury
Pour the onion mixture evenly over the top of the bread, and stir, then switch to a potato masher and work the wet ingredients into the dry, turning up from the bottom, until the stuffing is packed together but still crumbly. Pack the stuffing into a 9×9 baking pan, and cover with aluminum foil.
Bake for 25 minutes, then remove the foil and bake for 15 minutes.
