Old fashioned Bread Stuffing
|Butter/Margarine||3⁄4 Cup (12 tbs) (1/4 Pound Plus 1/4 Cup)|
|Onions||3 Large, chopped|
|Marjoram leaves||1 1⁄2 Teaspoon|
|Ground sage||3⁄4 Teaspoon|
|Thyme leaves||3⁄4 Teaspoon|
|Whole wheat bread/White bread||12 Cup (192 tbs) (Day Old, In -Inch Cubes, Or Some Of Each)|
|Chopped celery with leaves||2 Cup (32 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Melt 1/2 cup of the butter in a wide frying pan over medium heat.
Add onions and cook, stirring occasionally, until soft and golden (about 15 minutes).
Add remaining 1/4 cup butter, marjoram, pepper, sage, and thyme.
Remove from heat; stir until butter is melted.
In a 5-quart container, combine bread, celery, and parsley; add onion mixture.
With your hands or 2 spoons, toss until well combined.
Season to taste with salt.
Makes about 14 cups.