4 loaves french bread
1/2 c butter
3 onions, chopped
1 bunch celery, chopped
4 cloves garlic, minced
1 T sage
1 T thyme
1 T rosemary
2 T parsley
salt and pepper
5 c chicken soup stock
The day before, cube the french bread, and lay out on cookie sheets to dry. About an hour before the turkey is due out of the oven, melt the butter in a dutch oven, and saute the onions, celery, and garlic until tender. Stir in the herbs, and salt and pepper. Stir in the bread and the chicken stock. Pour into a buttered casserole dish and bake at 350 for 45 minutes.
