8 Tbsp (1 stick) unsalted butter
2 medium onions, cut into 1/4-inch dice (about 3 cups)
6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
1 (14-ounce) package seasoned bread stuffing cubes
1/3 cup fresh parsley, chopped
1 tsp Celery Salt
1 tsp Dried Sage, crumbled
1 tsp Dried Rosemary, crushed
1/2 tsp Dried Thyme, crumbled
1/4 tsp Salt
1/4 tsp Freshly Ground Black Pepper
1 3/4 cups hot Homemade Turkey Stock or canned turkey stock
Heat butter until hot but not smoking in a 12-inch, heavy skillet over moderate heat. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes.
Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1-1/4 cups hot stock.
Preheat oven to 350°F, and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to baking dish, and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
Makes 8 servings.