2 tbsp. butter
1/2 onion, finely chopped
1 stalk celery, finely chopped
1 granny smith apple, peeled, cored, and finely chopped
1 tsp. dried parsley
3/4 tsp. dried sage
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/4 tsp. dried marjoram
1/2 tsp. salt
1/4 tsp. pepper
1/2 lb. bread, cubed (5 cups)
1/2 cup chicken broth

  • saute vegetables and herbs in butter until tender, about 5 min.
  • remove from heat and toss with bread cubes.
  • mix in broth a little at a time, until moist.
  • bake at 350°F for 30-45 minutes, until desired level of toastiness.