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3 quarts slightly dry bread cubes
1-1/2 teaspoon ground sage
1-1/2 teaspoon thyme
1-1/2 teaspoon rosemary
1-1/2 teaspoon salt
1/3 cup chopped fresh parsley
1/3 cup finely chopped onion
1/3 cup butter or margarine, melted
1 cup chicken broth
In a very large pan gently toss bread, herbs, salt, parsley, onion and butter until bread is evenly coated. Pour broth over bread and gently toss until mixed. Do not let bread get soggy.
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