Ingredients 1/2 cup butter 1 each onion, medium, finely chopped 2 each celery stalks with leaves, finely chopped 2 teaspoon salt 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon dried sage 1 teaspoon pepper 1/2 teaspoon dried savory 8 cup french bread, stale, cut into 1-inch cubes 1/3 cup parsley, fresh, chopped 1 cup chicken stock Directions: 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.