6 cups large bread crumbs
1/4 cup dried minced onion
1 tablespoon parsley flakes
1 teaspoon leaf thyme, crumbled
1/2 cup dried minced celery
1/2 teaspoon leaf sage, crumbled
1/2 teaspoon salt
1 teaspoon pepper
3 cubes chicken bouillon, crumbled, or
    3 tablespoons chicken bouillon powder

Bake bread crumbs on a cookie sheet at 350 degrees F for 8 to 10 minutes, turning a few times to brown evenly. Toss bread cubes with remaining ingredients until the cubes are evenly coated. Store in a tightly closed container on the shelf for 1 to 4 months, or freeze for 1 year.

To use, melt 3 tablespoons butter; stir into 2 cups Stuffing Mix in a large bowl. Add 1/2 cup to 3/4 cup chicken broth or water, stirring gently. Warm in a pan on top of the stove, in the oven, or in a microwave.

For pork: Add 1/2 teaspoon sage, 1/4 cup chopped apple, 1/4 cup chopped nuts

For turkey: Add 1/4 cup raisins, 1/4 cup chopped apple, 1/4 cup chopped cranberries

For beef: Add 1/4 cup mushrooms, canned or fresh, and 2 tablespoons Worcestershire sauce.