Scarborough Fair stuffing

Prepared stuffing was boring, so I made my own. Of course, I was listening to Simon and Garfunkel while I looked at my spices, and started thinking, "Hmm...parsley, sage, rosemary, and thyme...then she'll be a true love of mine." (Yes, I was cooking for my fiancee...why do you ask?) I love the rosemary flavor in this.

• Ready In: 1 hr 15 mins
• Yields: 4 cups stuffing

Ingredients

• 1  onion, chopped
• 2  cloves garlic, crushed
• 1⁄2 cup mushroom, sliced
• 1⁄2 cup butter
• 2  tablespoons dried parsley
• 2  teaspoons dried sage
• 1  tablespoon dried rosemary
• 2  teaspoons dried thyme
• 4  cups  dried  bread, cubes

Directions

1. Melt butter and saute onion, mushrooms, and garlic.
2. Add herbs to butter.
3. Mix butter into bread cubes; if needed, add hot water to moisten through.
4. Place in greased pan and bake at 325 for 1 hour.
5. If using to stuff a bird, make sure that the bird is thoroughly cooked- salmonella is bad (note the advanced doctor terms I use).