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.)