Preheat the oven to 350 degrees. Cook the diced onion and celery in the butter at low to medium heat. You will need to mix this pretty frequently and adjust the temperature if it's burning the onion or celery. Cook this until the onions are translucent. Next add the garlic and about a tablespoon of Italian seasoning and cook a few more minutes. Take off the stove.

If your bread is already diced and dried out - fabulous! If not, dice a loaf of bread that you like and bake it in the oven on a cookie sheet at a low temperature, approximately 250 degrees. If you are unsure of diced sizes of bread, simply think about what size you'd want to put on a fork :) Prepare your cooking dish - I use a 13 x 9 glass casserole dish. Butter the entire dish - include the sides.

Put all of the bread in a large bowl. Add the onion/garlic/celery combo while slowly stirring the diced bread. The goal is to coat all the bread. Next, start adding a bit of garlic salt. Add it just like you'd add salt to any recipe, and then simply taste it as you stir to see when it has reached the sufficient salt flavor you like. Next, add pepper, stir, and taste until it is also sufficient.

In a separate bowl whisk about a cup of chicken broth with the two eggs. Slowly add this mixture to your bowl of bread. If it is too dry for you, add more chicken broth. Remember that you will be baking this, so it will dry out a bit as it cooks. When I add chicken broth I am looking for bread cubes that aren't soggy, but are definitely wet. The good news is this...if you start baking this and it looks like croutons, simply pull the pan out, drizzle some chicken broth over the dish and gently stir.

Once you have sufficiently mixed your chicken broth/eggs into the bread bowl pour the entire mixture into your baking dish. Cover the dish and cook for 45 minutes in your preheated oven at 350 degrees. After 45 minutes, take the cover off (I use aluminum foil) and cook for another twenty minutes. When it is done, taste test it! Add more garlic salt if it's a little bland, honestly you can drizzle a little butter over it as well if it's a little dry. If you plan to smother your dressing with gravy, you may prefer a drier dressing. Make it yours and enjoy! My dressing is the recipe of choice for holiday gatherings. I am asked to bring it in lieu of other dressings that have come before at family gatherings. Because this is the only dressing I know and grew up with, I suppose ignorance is bliss in this case - I'm happy to pass it on to you :)

Serve and enjoy! If you have leftovers, simply store it in a container with a lid, and you can always add a little chicken broth when warming it up if you feel it has gotten to dry.