Sourdough Stuffing With Sage, Thyme and Marjoram

* Preheat oven to 400 degrees.

* In a large skillet, melt the butter over a medium-high flame. Add the onions, garlic and bell peppers and saute until tender, about 6 to 8 minutes. Add the sage, thyme, marjoram, parsley, salt and pepper and cook another minute. Remove skillet from the heat.

* Place the bread cubes in a large bowl. Stir in the vegetables. Pour the broth over the bread and vegetable mixture and mix well.

* Transfer the stuffing to a large, lightly oiled or buttered casserole dish. Cover and bake 25 minutes. Uncover and bake an additional 25 minutes. Remove from the oven and let stand 5 minutes before serving.

Makes 10 servings.