Traditional Bread Stuffing with Herbs



  • 1/2 cup(s) (1 stick) margarine
  • 5   large celery stalks, chopped
  • 1   large onion, chopped
  • 1  teaspoon(s) dried thyme
  • 3/4 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1/2 teaspoon(s) dried sage
  • 1  can(s) (14 1/2 ounces) chicken broth
  • 2  loaf(s) (16 ounces each) sliced firm white bread, lightly toasted and cut into 1/2-inch cubes
  • 1/2 cup(s) loosely packed fresh parsley leaves, chopped





  1. Preheat oven to 325 degrees F. In 12-inch skillet, melt margarine or butter over medium heat. Add celery and onion, and cook 15 minutes or until tender, stirring occasionally.
  2. Stir in thyme, salt, pepper, sage, chicken broth, and 1/2 cup water; remove skillet from heat.
  3. Place bread cubes in very large bowl. Add celery mixture and parsley; toss to mix well.
  4. Spoon stuffing into 13-inch by 9-inch glass baking dish; cover with foil and bake 40 minutes or until heated through.