Melt the butter in a large skillet. Add the onion, carrots, celery and mushrooms. Sautee until soft. Add in the garlic and fry for another 2-3 minutes.
Sprinkle in the seasoning and mix throughout. Pour in the chicken broth and stir until combined.
Add in the bread cubes and toss with a wooden spoon etc. to coat the cubes as much as you can with the mixture, trying not to squish the cubes.
Remove from the hot burner and place a lid on top and let sit for 10 minutes off of the heat.
Remove, fluff again and serve.
Video
Notes
For stuffing that you use under the turkey, double this recipe using a large stock pot and use 1/2 cup less chicken broth per batch as the drippings will help add moisture during the chicken process.