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1 c Butter; melted
3 c Chopped onions
3 c Minced celery
16 slices White bread, dried, broken into small pieces
6 tb Minced fresh sage
1 c Minced fresh parsley
2 ts Salt; or to taste
1 ts Freshly ground black pepper
2 c Broth; or less (turkey, giblet or chicken)
Put 4 Tablespoons Melted Butter into skillet. Add onions and celery and
cook, stirring often, over moderate heat until vegetables are soft but
In large bowl, combine dried bread, sage, parsley and salt and pepper. Add onion and celery mixture and remaining melted butter. Toss until well mixed (using your hands works best for mixing).
Add broth 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.
To test stuffing in order to see if seasonings are correct, melt a little butter in small skillet. Add rounded tablespoon of stuffing to skillet and stir until lightly golden. If it needs a more lively flavor, add more sage, onions or celery.
Makes Enough for 16-Pound Turkey