Heat butter in a deep skillet or large pot over medium high heat. Stir in onions and celery and cook for 5-7 minutes. Onion and celery should be just a little soft (often referred to as tender-crisp).

Pour in chicken broth and bring to a boil over high heat. Remove the pan from the burner and gently stir in classic stuffing until just mixed.

Stuff into the bird cavity without overfilling and bake according to bird size instructions. If all of the stuffing does not fit, place the rest in a casserole dish and cover with foil. Bake for 30 minutes if fresh or 40 minutes if refrigerated or until hot.