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 at 350
                     degrees for 30 minutes.