In a 3-4 quart saucepan melt butter over medium heat.
Add onions and cook for 10-15 minutes—until they begin to brown and caramelize.
Add garlic, celery, and bacon. Stir occasionally and continue cooking until bacon is browned.
Add the rosemary and sage then stir in the broth and sherry. Lower he heat slightly and warm until the mixture boils.
Pour mixture over dried bread cubes a cup at a time, mixing between each addition. You want your stuffing moist, NOT drenched. If it’s getting too wet, set the liquid aside. You can always add more when the stuffing is cooking and it gets too dry.
Season with salt and pepper to taste.
Place the stuffing in a buttered 3 quart casserole dish and cover.
Bake at 350 degrees for 30 minutes or until the stuffing is hot, removing cover or foil for the last 5 minutes to brown the stuffing.