| Ingredients | | | 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 | | | | | |
Directions:
| 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.
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