HERBED ONION BREAD STUFFING

* 2 (1lb) loaves firm-textured white bread, crusts trimmed, torn into bite size pieces
* 1 stick unsalted butter
* 2 large onions, finely chopped
* 5 large celery stalks, finely chopped
* 2 bay leaves
* 1 1/2 t. Hi Mountain Gourmet Fish Seasoning
* 2 t. poultry seasoning
* 1 t. dried thyme, crumbled
* 3 1/2 c. turkey stock or canned chicken stock
* 1 c. chopped parsley
* 3 eggs, beaten
* salt and freshly ground pepper to taste

Position rack in top third of oven and preheat to 350 F. Place bread pieces in a large baking pan. Bake until lightly toasted and crisp, stirring occasionally, about 30 minutes. Cool. Butter 13 x 9 x 2 glass baking dish. Melt butter in large skillet over medium-low heat. Add onions, celery, bay leaves, Gourmet Fish Seasoning, poultry seasoning, and thyme. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Discard bay leaves. Transfer to large bowl and cool. Add bread to vegetables in bowl. Add stock, chopped parsley and eggs and stir until ingredients are thoroughly combined. Season with salt and pepper. Spoon into prepared baking dish, packing down gently. Bake dressing until firm and light brown, about 50 minutes.

Serves 6.