2 c. celery flakes
2 c. dried parsley
2 c. dried crumbled sage leaves
1 c. dried minced onion
1 c. dried minced chives
1/2 c. dried savory

Mix well. Store in air-tight jar.

To use: Saute 2 tablespoons of herb mix in 1/2 cup butter. Add 2 cups of stock cooked from giblets. Add to 3 quarts bread cubes.