Classic Sage Stuffing - cooking recipe

Ingredients

1/2 cup butter
1 cup celery, chopped
3/4 cup onion, minced
1/4 cup fresh parsley
12 cups dry day-old bread, cubed (about 2 pounds of bread)
1 teaspoon salt
1 1/2 teaspoons dried sage, crumbled
1 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
water or chicken broth, if needed

Preparation

Melt the butter in a large pot. Add the celery and onions, saute until they are almost tender.
Add parsley, bread cubes, salt, sage, poultry seasoning and black pepper. Saute for 5 minutes, stirring regularly to ensure even cooking.
Moisten with a little water or broth if you think the bread mixture is too dry.
Stuff the thawed bird and roast it immediately - you don't want the stuffing to sit in a raw bird.
Stuffing is done when it reaches 165 degrees.