Servings 12


16 slices thin whole wheat bread dried out

1 cup onion chopped

2 stalks celery diced

1 carrot diced

6 tbs. butter melted

2 tbs. fresh parsley

1 tbs. fresh rosemary

1 tbs. fresh thyme

1/4 tsp. dried marjoram

2 cups chicken broth

1 egg

1 tsp. salt and pepper


Preheat oven to 350 degrees.

In a sauce pan heat 3 tablespoons butter over medium heat.

Sauté onions, celery, carrots, and garlic until softened (about 5 minutes).

Add in parsley, rosemary, thyme, and marjoram, cooking for an additional 2 minutes.

While vegetables are cooking cut dried bread into small cubes and place into a large bowl.

Pour vegetable mixture over bread and stir to coat.

Place broth, salt, pepper, and egg into bread mixture and stir to coat well.

Place stuffing mixture into a buttered baking dish.

Pour 3 tablespoons of melted butter evenly over stuffing.

Bake for 30-45 minutes until top of stuffing is browned.