1/2 cup (1 stick) butter or margarine
2 medium onions chopped
3 medium celery ribs chopped
1/2 cup chopped celery leaves (from inner ribs)
10 cups plain bread croutons
1/4 cup chopped fresh parsley
2 teaspoons poultry seasoning
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 1/2 to 2 cups turkey or chicken broth, as needed

In a large skillet, melt margarine over medium heat. Add the onions, celery and celery leaves. Cook, stirring often, until the onions golden. Place the mixture into a large bowl. Mix in the bread cubes, parsley, poultry seasoning, salt and pepper. Gradually stir in about 1 1/2 cups of the broth, until the stuffing is evenly moistened but not soggy. Use as a stuffing or place in a lightly buttered casserole and drizzle with 1/2 cup of the broth, cover and bake for 30 to 40
minutes.

Dressings and Side Dishes Table of Contents