Recipe - Herb-Seasoned Stuffing

LISA CRAWLEY TSPN00B
1 pound Loaf Dayold Bread; cubed
One half cup Butter; melted
1 teaspoon Thyme
1 teaspoon Sage
1 teaspoon Rosemary
1 teaspoon Dried Lemon Rind

Melt butter in skillet. Add seasonings; stir to mix. Add bread cubes. Toss
or stir lightly to coat bread cubes. Pour onto baking sheet. Allow to dry
by air or dry in very slow oven. These dried bread cubes are good as
croutons; add salt and water to moisten when ready to use as stuffing.
Yield: 8 c. Serving size: One half cup Exchanges: 1 bread; 1 fat Calories: 75 /
serving. Converted by MMCONV vers. 1.10

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini