Instructions: Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned. Add to bread cubes in large bowl. Add salt, pepper, sage and parsley and toss until well mixed. Add turkey stock and blend well.

Bake any excess stuffing in lightly greased casserole at 325 degrees until heated through, about 45 minutes to 1 hour.

This recipe yields enough to stuff a 12- to 14-pound turkey, about 10 to 12 servings.

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