Ingredients:
6 cups cubed bread
3 tsp. bouillon granules or 3 cubes
1/4 cup dried minced onion
1/2 cup dried minced celery
1 tbsp. dry parsley
1/2 tsp. dry marjoram
1/2 tsp. dry rosemary
1/2 tsp. dry thyme
1/2 tsp. sage
1 tsp. pepper
1/2 tsp salt

Preparation:

1. Put bread into baking pan and toast at 350 F (175 C) for 8 to 10 minutes or until dry, stirring occasionally.
2. Remove from oven and cool.
3. Toss with onion, celery, parsley, thyme, pepper, sage and salt.
4. Store in airtight container until needed.To prepare stuffing: use 2 cups bread/seasoning mix. Boil 1/2 cup water and 2 Tbls. melted margarine. Add seasoned bread and stir.

Yields about 7 cups.

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