Invigorating sage, thyme, celery seed, bay leaves, rosemary, and marjoram are freshly ground in this easy stovetop Thanksgiving recipe. Moist and unique, this flavorful dish has incomparable flavor to store-bought stuffing.

Parsley Flakes, Poultry Seasoning

2 cups stale store-bought bread, cubed then ground
1 1/4 cup chicken broth
2 Tablespoons butter
1 Tablespoon parsley
1 teaspoon poultry seasoning
1 Tablespoon chicken soup base

The night before: Chop the store-bought bread into cubes. Spread out on a cookie sheet to dry out overnight. Cover with a clean dishtowel.

The next day: Grind the stale bread in a food processor or blender.

Bring the chicken broth and butter to a boil. Add the parsley, poultry seasoning and chicken soup base. Bring back to boil, and then turn down the heat to low.

Toss in the breadcrumbs, moistening them with the flavor-filled broth. Serve immediately. This recipe doubles very well, this version serves 3-4 adults.