|1||each||onion, medium, finely chopped |
|2||each||celery stalks with leaves, finely chopped |
|1||teaspoon||dried thyme |
|1||teaspoon||dried rosemary |
|1||teaspoon||dried sage |
|1/2||teaspoon||dried savory |
|8||cup||french bread, stale, cut into 1-inch cubes |
|1/3||cup||parsley, fresh, chopped |
|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.