2 loaves of white bread
2 large onions
7 stalks celery
1/2 cups butter
1 teaspoon sage
1 cup chopped parsley
1 teaspoon salt
1 teaspoon pepper
turkey broth (made with giblets and neck)
Cut the bread into cubes and let sit out overnight to dry out.
Melt the butter in a saucepan and add the celery and onions.
Add the sage, salt and pepper to the bread.
Remove the giblet and neck from the turkey and cover with water to boil.
Add a celery leaves, onion and salt. Boil about one hour, making sure they are covered with water.
Remove the giblets from the pan and add the stock from the giblets to the bread.
Add the celery and onion/butter mixture to the bread. Add the chopped parsley. Mix well and place in the turkey.