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Simple stuffing for poultry

Yield: 10 Servings

Ingredients:

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

Instructions:

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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