Mushroom Stuffing

3 cups croutons or dried cubed bread 3/4 cup butter 1 yellow onion, chopped 8 ounces sliced mushrooms, chopped 1/2 teaspoon dried parsley 1/2 teaspoon dried sage 1/8 teaspoon dried rosemary, crushed 1/8 teaspoon dried marjoram 1/8 teaspoon salt 1/8 teaspoon black pepper 1 cup chicken broth

Let bread slices air dry for 1 to 2 hours, then cut into cubes.

Preheat oven to 400 F. Butter a baking dish.

In a Dutch oven, melt butter over medium heat. Cook onion and mushrooms until soft. Season with parsley, sage, rosemary marjoram, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.

Transfer into baking dish and bake 25-30 minutes until the top is crispy.