Dry Bread on Countertop: Cut bread into 1” cubes and spread out in an even layer on a large baking sheet. Leave out to dry the night before.

Dry Bread in the Oven: Preheat oven to 200° F. Cut bread into 1” cubes and spread out in an even layer on a large baking sheet. Bake in the oven until bread is dried out, about 20-30 minutes.

Preheat oven to 350°F and grease a 9”x13” baking dish. Heath butter or oil in a large skillet over medium heat. Sautee onion and celery until translucent and fragrant, about 5-7 minutes. Add garlic and continue to cook for 1 minute. Add broth and scrape up any brown bits on the bottom of the pan. Season with salt and pepper to taste.

Add vegetable mixture to bowl with cubed bread, chopped herbs, and dried cranberries (if using). Toss until well combined and transfer to prepared baking dish.

Cover tightly with foil and bake for 40 minutes. Remove foil and continue baking until the top is golden brown and crisp, about 30 minutes more.