Thanksgiving Stuffing

1/4 cup butter or margarine
1medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped
8 cups dry bread cubes (about 11 slices bread)
2 Tbsp finely chopped fresh parsley, if desired
2 Tbsp poultry seasoning or dried sage leaves
1 tsp salt
1/4 tsp pepper
About 1/2 cup chicken broth or water

In a 10-inch skillet, melt butter over medium-high heat. Add onion and celery, cook, stirring occasionally, until tender.

In large bowl, mix bread cubes, parsley, poultry seasoning, salt & pepper. Add broth and butter-onion mixture, stirring until desired moistness. The stuffing will become a little more moist during roasting because it absorbs juices from the turkey.

Use to stuff one 14-18 lb turkey. After stuffing turkey, place any remaining stuffing in 1-2 quart casserole that has been sprayed with cooking spray. Cover and refrigerate.

Bake stuffing in casserole with turkey at 325F for last 35-40 minutes of roasting time or until heated thoroughly (to 165F).