1 large onion, chopped
5 sprigs fresh thyme, minced
5 sprigs fresh rosemary, minced
8-10 sprigs fresh sage, minced
3 tbsp butter
1 bag cornbread stuffing mix ( I use Pepperidge Farm)
2-3 cups chicken or turkey broth, depending on how moist you like your stuffing
Preheat oven to 350.In large skillet, melt butter. Saute onion until soft. Add in herbs and cook about 2 mins. Pour stuffing mix into large bowl. Add in onion/herb mixture. Pour in broth until you reach desired consistency. Season with salt and pepper. Transfer stuffing to casserole dish and bake 20 mins.