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Category : Stuffings
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Comment(s) : 0


1eachonion, medium, finely chopped
2eachcelery stalks with leaves, finely chopped
1teaspoondried thyme
1teaspoondried rosemary
1teaspoondried sage
1/2teaspoondried savory
8cupfrench bread, stale, cut into 1-inch cubes
1/3cupparsley, fresh, chopped
1cupchicken 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.

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