1/2 Cup butter or margarine
1 cup finely chopped onions
1 cup finely chopped celery
1/4 cup finely chopped celery leave
2 Tbsp finely chopped parsley
3 Quarts dried bread cubes
1/2 cup giblet broth--cold
1/2 tsp salt
1 tsp seasoned salt
1 tsp poultry seasoningS
1/2 tsp. ground rosemary
1/2 tsp ground thyme
1/2 tsp pepper
1. Melt butter in skillet--Cook onion,celery, celery leaves and parsley until tender. Mix with bread cubes.
2. Add broth a little at a time.
3. Add Seasonings. Mix well. Taste and correct seasonongs---add sage, if you like.
4. Lightly stuff bird JUST before putting it into the oven.
NOTE: Extra stuffing can be baked
in a cassrole. Add a little extra broth. Bake extra dressing
degrees for 30 minutes.