Italian Stuffing Recipe

2 (8-ounce) loaves French bread (not sour dough), cut into 1-inch cubes
1 cup chopped fresh parsley
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/3 cup chopped bell pepper
1 cup grated Romano cheese
1/2 teaspoon pepper
1 1/2 teaspoon salt
4 teaspoons dried oregano
3 cups chicken broth
1 cup butter

Preheat the oven to 350F. Lightly grease a 2-quart ovenproof dish. Mix bread cubes, parsley, onion, celery, garlic and bell pepper in a large bowl. In another bowl, combine cheese, pepper, salt and oregano; combine with bread mixture. Heat broth and margarine together until margarine is melted. Pour over bread mixture; stir just until evenly moistened. Spoon into baking dish. Cover with foil. Bake 45 minutes. Remove foil for the last 15 minutes to brown if desired. Serves 8 to 10.