Title: Simple Stuffing for Poultry
Categories: Stuffing Poultry Ceideburg
Yield: 10 Servings

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

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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