Herbed Stuffing
Jane Metler

4 qts ½ inch bread cubes            ½ tsp marjoram
1 cup snipped parsley                 1 tsp ground sage
½ tsp salt                                  ½ cup butter
½ tsp thyme (optional)                1 cup chopped onion
½ tsp rosemary, crushed             ½ cup chopped celery
½ cup broth

In a large bowl, toss bread cubes with the cooked, chopped giblets, parsley and a mixture of the next five ingredients.  Melt butter in a skillet.  Add chopped onion and celery.  Cook over medium heat about 5 minutes, stirring occasionally, or until tender.  Toss with bread mixture.  Add 1 to 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 spices is because these are a matter of personal taste.)  Stuffing for a 14-15 pound turkey.