After ripping up your French baguette and letting the pieces air dry, gather them up along with the rest of your ingredients.
Wash and dry all produce. Halve, peel, and dice the onion. Finely chop celery. Pick and cut sage leaves until you have one tablespoon.
Preheat oven to 350 degrees. In a Dutch oven, melt butter over medium heat (use large cast iron frying pan or any thick bottomed pot if you don't have one). Cook onion and celery until soft, 6-8 minutes. Season with poultry seasoning, sage, salt, and pepper. Stir in bread pieces, until evenly coated. Slowly add chicken broth; mix well, about 30 seconds.
Transfer bread mixture to a buttered casserole dish and bake at 350 degrees for 35 minutes.
This traditional stuffing is delicious on its own however, you can add your own personal touches. Try incorporating some additional ingredients such as cranberries, walnuts, or sausage for some added flavor.