Instructions: Melt butter in a large pot. Add celery and onion; saute until nearly tender.

Add parsley, bread cubes, salt, sage, poultry seasoning and pepper. Brown bread mixture lightly, if desired. Moisten with a little water or chicken broth only if bread mixture is dry. Stuff thawed bird and roast immediately. Roast according to turkey roasting chart in this issue. Stuffing is done when it reaches 165 degrees F on an instant-read thermometer. Immediately remove stuffing from the cavity.

To cook stuffing separately: Omit the water and add one 14.(5-ounce) can of chicken broth to mixture. Place stuffing in a buttered 3-quart baking dish, cover and cook for 30 minutes at 325 degrees; uncover and cook another 15 to 20 minutes.

Giblet stuffing: Finely chop cooked giblets and cook with celery and onion a few minutes before combining with rest of ingredients.

Cornbread stuffing: Substitute 6 cups (1 1/2 quarts) cornbread crumbs for the same amount of bread cubes in recipe. A little liquid is usually required for this; moisten with cooking broth from giblets, chicken broth or egg.

Apple stuffing: Add 2 to 3 cups finely chopped raw apples to stuffing mixture.

Chestnut stuffing: Use mashed or cut-up cooked chestnuts to replace 2 to 4 cups of the bread cubes.

Mushroom stuffing: Add 1/4 to 3/4 pound chopped, sauteed mushrooms to any of the above variations.

Oyster stuffing: Substitute 4 cups (1 quart) raw oysters for 4 cups of the bread cubes. Add oyster liquid and about 1/4 cup lemon juice

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