1lbday olddry French bread (any bread will work; I prefer French bread)
2tablespoonsfresh parsleychopped
1tablespoonfresh sagechopped
1teaspoonrosemarychopped
salt to taste
black pepperto taste
1-2cupshot chicken or vegetable stock
Instructions
Preheat of to 350 degrees
Heat the infused and regular butter in a large skillet on LOW heat. Add the onion, celery, garlic and then continue cooking on LOW heat for 12-15 minutes.
Put the onion mixture into a large bowl. Add the bread, parsley, sage, rosemary, salt and pepper. Add the hot chicken or vegetable stock and mix well.
Place the stuffing in a large baking dish and cook for about 30-40 minutes.