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 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.