Stuffing

Ok, I know stuffing is something everyone has a preference on. Some like it cooked in the turkey, some will add meats or nuts, some like the kind that has to be cut and served like a brownie, some may not even like this staple Thanksgiving side dish, but here's how our family loves it.
*1 loaf bread
*1 large carrot, finely shredded
*1/2 onion, diced
*1 stalk celery, finely chopped
*2 1/2 c. chicken broth
*1/2 c. butter
*1 tsp. poultry seasoning
*1 tsp. sage
*1/2 tsp. onion powder
*1/2 tsp. pepper

Cut one loaf of bread (good old white works great) into 3/4" cubes and allow to dry out on cookie sheets for a day or two.In a saucepan bring the chicken broth to a boil. Add carrots, celery, and onion and simmer until veggies are tender.
In a skillet (use the biggest one you have), melt 1/2 c. butter. Add bread and 'toast' over medium high heat for a couple minutes. Use a ladle to pour the broth over bread (I usually do half of the broth mixture and wait a few minutes before adding more so I don't get this too soggy) and continue to stir every few minutes as it fries (a good 10-15 minutes). Sprinkle generously with poultry seasoning, sage, onion powder and pepper; continue to cook until well-incorporated.
Transfer stuffing to a casserole dish and refrigerate overnight. When ready to serve, heat (covered) in a 350 oven for about 30 minutes. We usually triple this recipe for our Thanksgiving Feast for 20.