Stuffing

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6 cups chicken stock

1 cup chopped celery

3/4 cup chopped carrots

3/4 cup diced onions

2 teaspoons poultry seasoning

1 teaspoon dried parsley

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

1 small bay leaf

Freshly ground black pepper

6 cups cubed French bread