Categories: Poultry, Dressings 
      Yield: 1 servings 
  
      1 c  Butter; melted                      1 c  Minced fresh parsley 
      3 c  Chopped onions                      2 ts Salt; or to taste 
      3 c  Minced celery                       1 ts Freshly ground black pepper 
     16 sl White bread, dried                       - or to taste 
           - broken into small pieces          2 c  Broth; or less 
      6 tb Minced fresh sage; -=OR=-                -(turkey, giblet or chicken) 
      3 tb -Dried sage leaves              
  
  PUT 4 TABLESPOONS MELTED BUTTER into skillet. Add onions and celery and 
  cook, stirring often, over moderate heat until vegetables are soft but not 
  browned. In large bowl, combine dried bread, sage, parsley and salt and 
  pepper. Add onion and celery mixture and remaining melted butter. Toss 
  until well mixed (using your hands works best for mixing). Add broth 
  slowly, a little at a time, while tossing mixture to moisten thoroughly. 
  Take care to add only enough liquid to moisten or stuffing will become 
  sodden. To test stuffing in order to see if seasonings are correct, melt a 
  little butter in small skillet. Add rounded tablespoon of stuffing to 
  skillet and stir until lightly golden. If it needs a more lively flavor, 
  add more sage, onions or celery. 
   
  Makes Enough for 16-Pound Turkey 
   
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK