1 french bread baguette, cubed and dried
2 tsp (or to taste) poultry seasoning
1 tsp garlic powder or 1 clove fresh crushed
1/4 tsp chopped fresh sage
1/4 tsp fresh chopped thyme
1/2 cup butter
1 cup chicken broth
1 large white onion, chopped
4 celery stalks with leaves, sliced thin
1/4 cup parsley, finely chopped
1. Cube the baguette and let it dry out (or put on 250 oven for a few minutes to dry out)
2. Melt butter in deep frying pan. Add the onion, parsley, celery, garlic and fresh herbs and sautee until translucent.
3. Add seasonings and salt + pepper to taste. Toss bread cubes in the butter mixture, then toss in enough broth to get it how moist you like it (I like to keep it kind of dry).
4. Stuff the bird and cook immediately. Bake leftover stuffing in casserole dish at 350 until top is golden brown (time it about 30 minutes before you serve the meal)
~*~ By Suzy ~*~