1/2 cup (1 stick) butter 1 large onion 1 to 2 cups diced celery leaves 12 cups toasted 1/2-inch bread cubes 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 tablespoon dried sage or 1/4 cup minced fresh sage 1/2 cup chopped parsley 1 cup turkey stock, water or milk

Step 1 Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned.

Step 2 Add to bread cubes in large bowl. Add salt, pepper, sage and parsley, and toss until well mixed. Add turkey stock and blend well.

Step 3Bake any excess stuffing in lightly greased casserole at 325 degrees until heated through, about 30 to 45 minutes.

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