Herb Bread Stuffing

• 2 tablespoons unsalted butter
• 1 medium onion, peeled and chopped
• 1 cup chopped celery, including leaves
• 1 cup chopped Italian parsley
• 1 tablespoon salt
• 1 1/2 teaspoons freshly ground pepper
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 10 cups stale bread, cut into 1/2-inch cubes, lightly toasted
• 3/4 cup chicken broth, homemade or low-sodium canned, plus more if needed

1. Melt butter in a large skillet over medium heat.
2. Add onion and saute until soft, about 5 minutes.
3. Add celery, parsley, salt, pepper and herbs and cook for 5 minutes.
4. Place in a large bowl, add bread and broth and toss to combine.
5. Let cool.
6. Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with additional chicken broth.
7. Roast the bird.
8. Bake the extra stuffing, covered, for about 30 minutes, before serving.

unsalted butter, onion, celery, italian parsley, salt, freshly ground pepper, thyme, rosemary, sage, bread, chicken broth

Taken from cooking.nytimes.com/recipes/4371 (may not work)