Herbed Stuffing
Jane Metler

4 quarts bread cubes, ½ “            1-2 cup butter
1 c. snipped parsely                1 cup chopped onion   
1-2 tsp thyme                     1-2 cups chopped celery
1-2 tsp rosemary, crushed            1-2 cups broth
1-2 tsp marjoram                       
1 tsp ground sage

In a large bowl, toss bread cubes with the cooked chopped giblets, parsley and a mixture of the next 4 ingredients.  Melt butter in a skillet, add chopped onion and celery.  Cook over medium heat about 25 minutes, stirring occasionally, or until tender.  Toss with bread mixture.  Add 1-2 cups broth (depending on how moist a stuffing is desired), mixing lightly until ingredients are thoroughly blended.   (NOTE:  The reason for the choice of quantities on the herbs is because these are a matter of personal taste.)