Amount
Ingredient
Preparation



1/2
cup
butter





1
each
onion

medium, finely chopped



2
each
celery stalks

including leaves



2
teaspoons
salt





1
teaspoon
thyme leaves





1
teaspoon
rosemary





1
teaspoon
sage leaves





1
teaspoon
pepper





1/2
teaspoon
savory leaves





8
cups
bread, french

stale, cut into 1-inch cubes



1/3
cup
parsley

fresh, chopped



1
cup
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 35F.  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 1 cups