Simple Stuffing For Poultry

Ingredients and Instructions

1/2 cup butter

1 each onion, medium, finely chopped

2 each celery stalks with leaves, finely chopped

2 teaspoon salt

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon pepper

1/2 teaspoon dried savory

8 cup french bread, stale, cut into 1-inch cubes

1/3 cup parsley, fresh, chopped

1 cup 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.