1 cup butter; melted
1 cup parsley; minced
3 cups onions; chopped
2 tsp salt
3 cups celery; minced
1 tsp pepper; freshly ground
7 cups dried bread; bread or cornbread, cubed
2 cups turkey/chicken stock
6 tbsp sage leaves; fresh

1. Preheat oven to 350F.

2. Saute onions and celery in 4 tablespoons butter until soft.

3. In large bowl, combine dried bread, sage, parsley, salt and pepper.

4. Add onion and celery mixture and add remaining butter. Toss until mixed well. Add stock slowly, a little at a time, while tossing mixture to moisten thoroughly. Take care to add only enough liquid to moisten or stuffing will become sodden.

5. Place dressing in casserole dish, smooth out and bake until done.