Classic Bread Stuffing With Onions, Celery, And Herbs

• 8 tablespoons unsalted butter
• 2 medium onions, chopped
• 3 celery ribs, chopped
• 1/2 cup chopped celery leaves (from inner celery ribs)
• 1 lb firm white bread, cut into 1/2-inch cubes and dried overnight (or in the oven)
• 1/4 cup chopped fresh parsley
• 2 teaspoons poultry seasoning
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 - 2 cups turkey broth or 1 1/2-2 cups chicken broth, as needed

1. In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
2. Cook, stirring often, until the onions are golden, about 8 minutes.
3. Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
4. Gradually stir in about 1 1/2 cups of broth, until the stuffing is evenly moistened but not soggy.
5. Transfer stuffing to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover, and bake in a preheated 350u0b0 oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).

unsalted butter, onions, celery, celery, white bread, parsley, poultry seasoning, salt, fresh ground black pepper, turkey broth

Taken from www.food.com/recipe/classic-bread-stuffing-with-onions-celery-and-herbs-323402 (may not work)