Birdless Bread Stuffing

1 Loaf whole wheat bread (454 g.), cubed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 Tbsp. butter
1 Tsp. dried parsley
1 Tsp. dried sage
1 Tsp. dried rosemary
1 Tsp. dried thyme
1 1/2 cups chicken (or vegetable) broth
Salt and pepper to taste.

In a skillet melt butter and sauté the onions and the celery until the onions become soft. Add the herbs to the pan and cook for a few more minutes. In a large bowl, combine the onion mixture and the bread cubes. Gradually stir in about one cup of the broth, mixing well. Taste the mixture and salt and pepper to taste. (This is also a good time to adjust the herbs if you want; I often add some poultry seasoning and celery seeds) Press the stuffing into a well buttered 2 quart casserole dish, and sprinkle with half the remaining broth. Cover and bake in a 350 degree oven for about 45 minutes or until done; basting with the remaining broth if the stuffing seems to be getting dry. (It may not take 45 min; the goal is a nice brown crust on the edges and a moist inside). If you choose to use fresh herbs, use 1 Tbsp. chopped fresh herbs for each Tsp. of dried called for in the recipe. This can also be made vegetarian (simply use vegetable broth rather than chicken broth). Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SUMONESMUM.