Herb Stuffing

• 12 slices of 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 chicken bouillon cubes
• 1 onion, chopped
• 1 stalk celery, chopped
• 1/2 stick unsalted butter, melted

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.

For a nine inch square pan: Toast till amber-golden, one and a half packs (12slices) of 8-slice bread, chop into cubes. Toss in about 3/4 teaspoon salt, and crumble in about2teaspoons dried sage and about1 to1 1/2 teaspoons dried thyme. Toss well several times. In saucepan, boil 3 1/2 cups water, 2 1/2 Maggi bouillon chicken cubes, one chopped onion and one stalk chopped celery with leaves. Boil till veggies are tender, add 1/2 stick (1/4 block) unsalted butter, melt.