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Simple Stuffing For Poultry

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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