1 (12-ounce) package King’s Hawaiian rolls, diced into 1-inch cubes
4 tablespoons unsalted butter
3 celery stalks, diced
1 medium onion, diced
5 cloves garlic, minced
1 tablespoon minced fresh sage
1 tablespoon picked fresh thyme leaves
2 teaspoons poultry seasoning (like this one)
Preheat the oven to 350°F. Bring stock to a simmer and season with salt to taste. Arrange the bread cubes on a rimmed baking sheet and toast for 10 minutes. Toss and toast another 5-10 minutes, until golden brown and lightly crisp.
Meanwhile, melt butter over medium heat in a 12-inch skillet. Add the celery, onion, and garlic and cook, stirring, until translucent and fragrant, 5 minutes. Stir in the sage, thyme, 1 teaspoon salt, and the poultry seasoning and remove from the heat.
Stir the bread into the onion/herb mixture, then pour the stock over the stuffing a little at a time and stir until it is all absorbed.
Cover and let absorb for 5 minutes. I like my stuffing on the soft side (hello, like Stove Top) but if you prefer crisp edges, put the pan (assuming it's oven-proof) under the broiler for 2-4 minutes. Serve and enjoy!