1. Arrange bread pieces on a baking sheet & place them into the oven. Bake until the bread pieces feel dried out on their surfaces, 15-20 minutes.
2. Melt and heat butter in a skillet and add celery and onion. Cook until soft, about 10 minutes.3. Add garlic to the skillet and cook for 1 minute.4. Add the wine, rosemary, thyme, & sage. Raise the heat & bring to a simmer.
5. Allow the wine to cook until reduced by about half and then stir in 1 cup of broth. 6. Lower the heat and allow the broth to simmer for 5 minutes, stirring occasionally.7. While the broth simmers, stir water & cornstarch together in a small bowl.
8. Add the cornstarch mixture to the broth and simmer until it thickens.9. Gently stir the bread & broth mixtures together until the bread is evenly coated.10. Cover and bake for 20 minutes. Uncover and bake for about 20 minutes more before serving warm.