Classic Bread Stuffing

In a large skillet over medium heat, melt half the butter. Add the onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt. Cook, covered, until the onion is soft, 5 to 7 minutes. Remove from the heat. In a large bowl, toss the sauteed vegetables with the bread cubes. Season with pepper. Melt the remaining butter. Pour it over the stuffing, along with the stock, and toss to coat. The stuffing should just hold together when mounded on a spoon.

Preheat oven to 375 degrees F. Stuff the bird -- or, if baking some or all of the stuffing in a casserole, pour a cup or two of stock, milk or white wine over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.