From Sharon Stellrecht
3 quarts slightly dry bread cubes
1 t. sage
1 t. thyme
1 t. rosemary
1 1/2 t salt
1/3 c.snipped parsley
about 12 mushrooms,sliced
1/3 c.chopped onions
6 T. butter or oleo,melted
1 c. canned condense chicken broth
Saute mushrooms and onions in oleo till tender. Combine them with bread
seasonings,and parsley. Add broth and toss lightly to mix. Makes 8 cups
or enough stuffing for 1 12 pound turk. (I’ve also baked it by itself
in the microwave,(used beef broth for Dave)with an occasional stir).