Bread Stuffing

• 3/4 cup finely chopped onion
• 1 1/2 cups chopped celery (with leaves)
• 1/2 cup chopped fresh parsley
• 1 cup butter
• 9 cups soft bread cubes
• 2 teaspoons salt
• 1 1/2 teaspoons dried sage
• 1/4 teaspoon ground sage
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon poultry seasoning
• 1/2 teaspoon fresh ground black pepper

1. Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. 9 cups stuffing.
2. STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls.
3. NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes.
4. Tip for freezing for Thanksgiving/Christmas:
5. NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350u0b0F until golden brown on top (about 30 minutes covered, then uncover and bake for 15 minutes more). Don't overbake!

onion, celery, parsley, butter, bread cubes, salt, sage, ground sage, thyme, poultry seasoning, fresh ground black pepper

Taken from www.food.com/recipe/bread-stuffing-117776 (may not work)