Title: Simple stuffing for poultry
 Categories: Stuffing, Poultry, Ceideburg 2
      Yield: 10 Servings
 
      1    Stick unsalted butter
      1 md Onion, finely chopped
      2    Celery ribs with leaves,
           -finely chopped
      2 ts Salt
      1 ts Dried thyme
      1 ts Dried rosemary
      1 ts Crumbled dried sage
      1 ts Freshly ground pepper
    1/2 ts Dried savory
      8 c  Stale French bread, cut
           -into 1-inch cubes
    1/3 c  Chopped fresh parsley
      1 c  Canned chicken stock
 
  Melt butter in a large skillet.  Add onion, celery, salt, thyme,
  rosemary, sage, pepper and savory.  Cook over moderate heat, stirring
  often until the onion is softened, 4 to 5 minutes.  Transfer the
  vegetables to a large bowl.
  
  Add the bread cubes, parsley, and 1/2 cup stock and mix well. Preheat
  oven to 350F.  Place stuffing in a buttered 9-by-13-inch baking dish.
  Drizzle another 1/2 cup of stock over the stuffing and cover the dish
  with aluminum foil.  Bake until heated through, 35 to 45 minutes. For
  a crusty top, remove the foil halfway through baking time.
  
  Makes 10 cups.
  
  Posted by Stephen Ceideberg; December 13 1991.