Range Top Stuffing - cooking recipe

Ingredients

8 slices dry bread, cubed
1 med. onion, chopped (1/2 c.)
3 Tbsp. margarine
1 stalk celery, chopped
1/4 tsp. garlic powder
1 Tbsp. parsley flakes
1 tsp. rosemary
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. pepper
poultry seasoning to taste
1/3 c. or more chicken broth, water or other broth

Preparation

Saute onion in margarine in large skillet until tender.
Stir in all other ingredients, except broth.
Heat, stirring constantly, until bread cubes are slightly toasted.
Then, stir in enough broth to moisten mixture slightly, but not soggy!
Heat, tossing lightly until hot.