Stuffing

Ingredients

• 6 cups chicken stock
• 1 cup chopped celery
• 3/4 cup chopped carrots
• 3/4 cup diced onions
• 2 teaspoons poultry seasoning
• 1/2 teaspoon dried oregano
• 1 teaspoon parsley flakes
• 1 small bay leaf
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper
• 6 cups cubed French bread

Directions

Preheat oven to 350 degrees F.

In a medium stock pot combine all the ingredients except the French bread and boil the mixture for 15 minutes. Spread the French bread cubes evenly over the bottom of a roasting pan. Pour the stock slowly over the French bread and let it sit for 3 minutes. Using a spoon, mix the stock and bread together. Place in the preheated oven and bake for 30 minutes or until golden brown.