Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Stick unsalted butter 1 ts Crumbled dried sage
1 md Onion, finely chopped 1 ts Freshly ground pepper
2 Celery ribs with leaves, 1/2 ts Dried savory
-finely chopped 8 c Stale French bread, cut
2 ts Salt -into 1-inch cubes
1 ts Dried thyme 1/3 c Chopped fresh parsley
1 ts Dried rosemary 1 c Canned chicken stock

Melt butter in a large skillet. Add onion, celery, salt, thyme,
rosemary, sage, pepper and savory. Cook over moderate heat, stirring
often until the onion is softened, 4 to 5 minutes. Transfer the
vegetables to a large bowl.

Add the bread cubes, parsley, and 1/2 cup stock and mix well. Preheat
oven to 350F. Place stuffing in a buttered 9-by-13-inch baking dish.
Drizzle another 1/2 cup of stock over the stuffing and cover the dish
with aluminum foil. Bake until heated through, 35 to 45 minutes. For
a crusty top, remove the foil halfway through baking time.

Makes 10 cups.

Posted by Stephen Ceideberg; December 13 1991.

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