A turkey must always be completely thawed before stuffing. It should be stuffed just before it goes in the oven. Never stuff a turkey the night before.

• 1/2 cup Butter or margarine
• 1-1/2 cups chopped celery
• 1 cup chopped onion
• 1/2 cup chopped fresh parsley
• 1 pound dry bread cubes
• 1-1/2 tsp. salt
• 1/4 tsp. pepper
• 1 T. sage
• 1 cup turkey or chicken broth

Preparation -
Melt the butter in a large frying pan. Add the onion and celery and cook until barely tender; do not brown. Stir in the fresh parsley. Cook for another minute or two. Remove from heat and set aside. do not brown. Place the bread cubes in large bowl. Add salt, pepper, sage, and parsley and toss until well mixed. Add the broth and blend well.

To bake the stuffing in the turkey -
Spoon the mixture loosely into the turkey cavities. Bake in a preheated oven at 325º, using the turkey roasting timetable as a guideline, then use an accurate instant-read meat thermometer to check the temperature of the inner thigh. It should be 180º. Next, insert the thermometer into the center of the stuffing. The temperature should be 165º.

To bake the stuffing separately -
Place the stuffing mixture in a buttered casserole dish. Cover and bake in a preheated oven at 325º for about about 40 to 45 minutes.