Herb Stuffing

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Makes about 8 cups or enough to stuff a 10-pound turkey.

3 quarts slightly dry bread cubes
1-1/2 teaspoon ground sage
1-1/2 teaspoon thyme
1-1/2 teaspoon rosemary
1-1/2 teaspoon salt
1/3 cup chopped fresh parsley
1/3 cup finely chopped onion
1/3 cup butter or margarine, melted
1 cup chicken broth

In a very large pan gently toss bread, herbs, salt, parsley, onion and butter until bread is evenly coated. Pour broth over bread and gently toss until mixed. Do not let bread get soggy.

At this point you can stuff your turkey with this, or place it in a buttered ovenproof dish with a cover and bake at 400 F for about 30 minutes. You can place this in the oven with whatever else is cooking, just leave it in longer for a cooler oven, shorter for a hotter oven.

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