Bread Stuffing

• 3/4 cup finely chopped onion
• 1 1/2 cups chopped celery with leaves
• 1/2 cup fresh parsley chopped
• 1 cup butter-margarine
• 9 cups bread soft, 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 ground black pepper fresh

1. Cook and stir onion and celery in butter in 10 to 12 inch skillet so long as 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 dgr F oven 30 mins. Uncover and cook 15 mins 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 so long as golden brown on top (about 30 mins covered, and uncover and bake for 15 mins more). Don't overbake!

onion, celery, parsley, buttermargarine, bread soft, salt, sage, ground sage, thyme, poultry seasoning, ground black pepper

Taken from www.yummly.com/recipe/BREAD-STUFFING-780104 (may not work)