15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into cubes (10 cups) and dried overnight or in the oven
1/4 cup chopped fresh parsley
3 cups turkey stock or chicken broth
2 teaspoons poultry seasoning, if desired
Salt and freshly milled black pepper
Instructions
In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
Transfer the vegetables and butter into a large bowl. Add bread and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning and salt and pepper to taste. Use to stuff turkey, and cook turkey as usual or place in a buttered baking dish, cover, and a bake as a side dish for the last hour, along side your turkey.