|Chopped onion||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped celery leaves||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Dried savory||1⁄2 Teaspoon, crushed|
Place bread on cooling racks.
Let dry overnight; pull apart into small pieces, about 4 cips.
In medium skillet, cook onion in butter till tender but not brown.
Stir in bread crumbs, celery leaves, basil, thyme, savory, 1/2 teaspoon salt, dash pepper, and 3 to 4 tablespoons hot water.