• Prepare the Bread: Slice the sourdough bread into cubes and lay them in a single layer on a sheet pan. Allow the bread to dry overnight. Alternatively, bake the bread cubes at 325°F (175°C) for 10-15 minutes to dry them out.
• Move the day-old or recently baked bread cubes to a large bowl. Add the poultry seasoning (or fresh herbs), salt, and black pepper. Toss to combine.

Stovetop:

• In a large saucepan or skillet with a lid or saucepan, melt the unsalted butter (or heat the olive oil) over medium heat.
• Stir in the seasoned bread cubes to coat with the melted butter. Pour in 1 and ½ cups broth and stir (add additional water if it seems dry). Reduce the heat to low, cover, and cook for 10 minutes, stirring halfway through.
• Remove from heat and let the stuffing sit for 10 additional minutes, covered.
• Stir the stuffing to fluff it up and then serve.

Baked:

• Preheat your oven to 350°F (175°C) and grease a 3 Quart or 9x13 inch baking dish.
• Melt the butter and pour into the mixing bowl with the bread, tossing to coat. Stir in 2 cups of broth or water and then transfer the bread mixture to the prepared baking dish (add an additional cup if it seems dry).
• Cover with aluminum foil or an oven-safe lid and bake for 25 minutes in the preheated oven. Then, uncover, stir and bake for an additional 15-20 minutes or until the top is lightly golden brown.
• Remove from the oven and serve.

Slow Cooker:

• Grease the bottom of a 3 quart or larger slow cooker.
• Follow steps 1 and 2 of the stovetop method. Add the bread to the base of the slow cooker. Melt the butter and pour over the bread, tossing to coat. Stir in the broth or water.
• Cook on low for 4-5 hours until tender and lightly crisp on the edges.

  *Tip: To help absorb moisture, you can lay a clean kitchen towel over the top of the slow cooker (under the lid), leaving overhang out of the lid on all sides.
• Serve warm.