Make your sourdough bread as you normally would. Once sourdough bread is made, cut into slices about one inch thick.
You will need to toast your bread. You can do one of two things: You can leave it out overnight to let the bread harden a bit or if you are crunched for time you can put it in the oven for 5-10 minutes at 350 degrees.
While bread is toasting, heat up a cast iron pan. Once pan is heated, add butter into pan to melt.
While butter is melting, chop up celery and onions.m Place celery and onions in the pan once the butter is melted. Sauté for about 10 minutes.
Pull bread out of the oven but leave the oven on. Once it has cooled down, pull apart into bite size pieces and place it into a large bowl.
Pour poultry seasoning and pepper over bread and use your hands to really work the seasoning into the bread. Your hands are your greatest tool!
Pour in the onion, celery, and butter mixture into the bowl of bread. Stir around with a wooden spoon until fully mixed.
Pour in the Bone Broth slowly. Mix with a wooden spoon (or your hands) until all the bone broth is absorbed and all the bread is damp.
Place back into the cast iron skillet. Place into the oven for about 25-30 minutes.
Serve as a side with a scoop of gravy on top of it!
