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Submitted by: Lisa Hains from Ontario, Canada
Originally shared on the web 06/08/2021

12 slices Italian, whole-grain and/or sourdough bread, cubed
1 onion, chopped
1 c. butter
Optional: 4 stalks celery, chopped; 1 green or red pepper, chopped
4-1/2 c. water
3 T. chicken soup base, or 3 cubes chicken bouillon
2 T. fresh sage, snipped
2 T. fresh oregano, chopped
2 T. fresh basil, chopped

Spread bread cubes in a ungreased large roaster pan. Bake at 325 degrees for 20 to 30 minutes, stirring every 5 minutes, until crisped and dry. (Or bake at 200 degrees for one hour, stirring once.) Meanwhile, in a large skillet over medium heat, sauté onion in butter until butter and onion are browned, stirring occasionally. If desired, add celery and pepper to onion mixture; cook over low heat for 10 additional minutes. Add water and soup base or bouillon cubes; bring to a boil. Add herbs. Stir in dry bread cubes and stir to moisten well. Spoon hot mixture into a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 30 to 40 minutes. Makes 7 servings.