Ingredients
- 8 french bread
- 2 celery stalks with leaves
- 1 onion
- 1/2 savory (dried)
- 1 cup chicken stock
- 1/2 cup butter
- 3/8 cup parsley
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon thyme (dried)
- 1 teaspoon rosemary (dried)
- 1 teaspoon sage (dried)
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.
