Large 12" Heavy bottom skillet
9"x11"X2" GLASS/METAL baking dish
1 lg stainless/glass bowl to mix all together.

6Tbsp Olive Oil
2 Large Sweet Onions chopped not too fine
3 stalks celery (sliced in 1/4's lengthwise and finely diced
1tsp sage
2tsp savory
1 Tbsp dried parsley
1 Tbsp ground sweet basil
1Tbsp ground white pepper
1tsp ground thyme
1 14.5oz can fat free low sodium chicken broth
3 Cups fresh grated Parmesan/and or Romano Cheese.
1/4 lb unsalted butter
1 1/2 tsp sea salt
2 Tbsp ground Black pepper
1 Tbsp Italian spices
1 1/2 lb torn multi grain bread

In 12" skillet, heat olive oil and butter. Saute Onion and Celery on Med heat until starting to soften. stirring often.
Add all spices, except cheese and broth, and continue to simmer until aroma starts and is cooking in. (Add additional spices as necessary for your tastes by smell, such as basil and savory. Stir often.
Add chicken broth, bring to a boil, then reduce to med low, continue to simmer to reduce liquid by about 1/4. Stirring often.

In a large stainless/Glass bowl add the torn bread, add the entire mixture of pan and stir in until moist and evenly mixed in.
Put in baking dish.(IMPORTANT) DO NOT PUSH DOWN, leave as fluffy as possible. using spoon tip to distribute evenly. Lumpy is best. Sprinkle and completely cover and coat with the grated cheese.
Preheat oven to 350* and bake approximately one hour, more or less depending on oven and until brown and cheese is crisping on the fluffed tops of mixture.
Remove from oven when done and let set until rest of dinner is ready by covering with aluminum foil to retain heat.

Serve.

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