Stove Top, Not Boxed Stuffing*You can prepare the crouton in advance. Store tightly in a covered jar. When you go to make it- it will be very quick and easy.
3 cups bread
3 tbsp. butter
1 stalk celery, chopped finely
1/2 med. onion, chopped finely
2 cloves garlic, minced
2 tbsp. freshly chopped parsley
1/2 tsp. sage
1/4 tsp. marjoram
1/8 tsp. pepper
1 to 1 1/4 cups boiling chicken stock or any kind of stock
Cut bread into cubes. Place the cubes on a cookie sheet and toast in the oven at 350 degrees for 10 minutes or so, until golden. Let cool.
Bring stock to boil in a medium sized soup pot or sauce pan. Add in butter, dry seasonings, celery, garlic and onion. Let simmer until the vegetables are softened. Dump in the croûtons. Remove from heat. Stir to mix and cover. Let sit 5 minutes or so before serving.