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Place bread cubes on a baking sheet and toast in a preheated 400ºF oven until golden. Set aside (this can be done several days ahead).
In a large skillet, melt butter and add onion, carrots, and celery and sauté until vegetables are slightly brown and have caramelized a bit, about 15 minutes.
Combine bread and vegetables; add herbs, salt and pepper.
Add enough stock to moisten bread.
If you are stuffing a turkey with mixture it is better to keep it a little dry because it will absorb the roasting juices of the bird.
If you are baking stuffing separately, moister is better.
For baking, spoon stuffing into a buttered baking dish, cover with foil, and bake at 350°F for 20 minutes, or until stuffing is hot all the way through.