Directions

1. Preheat oven to 350°F (175°C).
2. In a large skillet, melt butter over medium heat.
3. Add celery and onion and cook for 3-5 minutes or until fragrant and onions are translucent.
4. Mix in sage, thyme, celery salt, salt and pepper. Add turkey broth and stir to mix. Remove from heat.

  STUFFING A TURKEY

1. After tossing bread with butter and herb mixture, stuffing the turkey cavity loosely with stuffing.
2. Cook turkey to an internal temperature of 180°F (82°C) in the thigh. Stuffing in the cavity should read a temperature of at least 165°F (74°C) when fully cooked.
3. Once fully cooked, allow your turkey to rest for 20 minutes before carving/removing the stuffing.

  STUFFING ON THE SIDE

1. In a 9x13 baking pan, arrange bread cubes.
2. Pour butter and herb mixture over and mix to fully coat. Toss in parsley and cover loosely with foil.
3. Cook for 1 hour covered. Stuffing should read a temperature of at least 165°F (74°C) when fully cooked.