1950s Bread Stuffing

1. 1

   Melt butter in deep kettle.

2. 2

   Add minced onion and simmer on low until glossy.

3. 3

   Meanwhile, combine the rest of the ingredients [making sure the parsley has been well soaked and then dried in paper towels or a salad spinner].

4. 4

   Add to the onion and heat through without burning, stirring often with a wooden spoon.

5. 5

   Stuffs a 10-12 lb turkey.

6. 6

   You can also just make this as a side dish and pour some chicken or vegetable bouillon broth over it when it's NOT the holidays.

No additional tips available.