To begin, your bread will need to be fairly dry. The day before you will be making your dressing, cube the bread and spread it out on 2 baking sheets in a single layer. Cover it with thin tea towels and let it sit overnight to air dry.

Bake the cubed bread for about 10-12 minutes or until they are just beginning to get toasted and a touch golden on the edges.

Transfer the toasted bread to a large bowl.

Combine the butter, diced onion and celery in a saucepan and simmer it together on low heat until the onions and celery are just tender, about 5 minutes.

Pour the onion mixture all over the bread cubes.

Sprinkle the seasonings all over the bread cubes.

Add in the raisins.

Gently stir or toss them all together.

Add in about 2 1/2 cups of the broth, all over the dressing mixture. Gently fold the ingredients together to moisten the bread cubes. You want them to be moist, but not soggy. Only add the additional broth if it is needed. Do not over -stir the mixture.

Spread the dressing in a greased 9x13 baking dish.

Cover it tightly with foil and bake for 20 minutes.

Remove the foil and bake another 15-20 minutes or until the dressing is golden brown and crispy around the edges.

Enjoy!