- 1 cup unsalted butter
- 2 cups celery, chopped
- 1 cup onions, chopped
- 1 cup carrots, chopped
- 2 tsp fresh thyme
- 2 tsp fresh parsley, chopped
- 1 ½ tsp poultry seasoning
- 1 tsp salt
- ½ tsp black ground pepper
- 12 cups dry unseasoned bread cubes, toasted
- 4 cups hot chicken broth
1.Preheat oven to 375 degrees F.
2.Melt the butter in a large skillet. Add the carrots, celery and onion. Cook until softened for about 10 minutes.
3.Stir in the thyme, parsley, poultry seasoning, salt and pepper.
4.Place the bread cubes in a large bowl. Add the vegetable mixture and hot chicken broth. Toss gently until well mixed.
5.Spoon into a greased 13x9 inch baking dish.
6.Bake for 35 minutes uncovered.