Herb Stuffing

Modified for use in Japan

• 12 slices of 8-slice bread, toasted and cut into cubes
• 3/4 tsp salt
• 2 tsp dried sage
• 1 - 1 1/2 tsp dried thyme
• 3 1/2 cups water
• 2 1/2 Maggi chicken bouillon cubes
• 1 onion, chopped
• 1 stalk celery, chopped
• 1/2 stick unsalted butter, melted

Preheat oven to 350 degrees.

Mix bread pieces and herbs together in a bowl. In a saucepan, boil the water with the bouillon and vegetables until they are tender, then add the butter. Mix the wet and dry ingredients and toss until the moisture-balance is consistent through-out. Pour into a greased 9x9 pan and bake about 30 minutes until heated through and beginning to toast on the top.