Italian Herbed Stuffing

Ingredients:

1 loaf Italian bread, crust removed, cubed

1 tsp onion powder

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp dried parsley

1/4 tsp dried sage

2 tbsp olive oil

1/4 cup pine nuts

4 tbsp butter, unsalted

1 onion, diced

2 celery stalks, diced

2 carrots, diced

2 cloves garlic, minced

3/4 cup chicken broth

1 pinch of nutmeg

Salt and pepper, to taste

1 tbsp parmesan cheese, grated

Directions:

Preheat oven to 350°.  On a large greased cookie sheet, spread bread cubes evenly; top with the next 7 ingredients, salt, and pepper then stir to coat.  Bake cubes in oven for 10 minutes; remove, stir, and bake for an additional 10 minutes or until golden brown; set aside.  Meanwhile, toast pine nuts in a small ungreased pan; set aside.  In a large, deep skillet melt the butter; add onion, celery, carrots, and garlic.  Cook until vegetables have softened, then add bread cubes and chicken broth; continue cooking until broth is completely incorporated.  Remove from heat, add toasted pine nuts, nutmeg, salt, pepper, and parmesan cheese; stir to mix completely.  Serve warm or used as stuffing for poultry.