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• 16 slices thin whole wheat bread dried out
• 1 cup onion chopped
• 2 stalks celery diced
• 1 carrot diced
• 6 tbsp butter
• 2 tbsp fresh parsley
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 1/4 tsp dried marjoram
• 2 cups chicken broth
• 1 large egg
• 1 tsp salt and pepper

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• Preheat oven to 350 degrees
• In a saucepan heat butter over medium heat until melted
• Sauté onions, celery, carrots, and garlic for about 5 minutes or until softened
• Add in parsley, rosemary, thyme, and marjoram, to the veggies and cook for an additional 2 minutes
• Cut dried bread into small cubes and place into a large bowl
• Pour vegetable mixture over bread and stir to coat
• Add broth, salt, pepper, and egg into bread mixture and stir to coat well
• Place stuffing mixture into a large buttered baking dish
• Pour remaining melted butter evenly over stuffing
• Bake for 30-45 minutes until top of stuffing is browned

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