In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes. Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste.
Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake as a side dish. Yield: 10 cups: Homemade Poultry Seasoning: Combine 1 teaspoon each crumbled dried rosemary, crumbled dried sage, dried thyme, dried marjoram, and celery salt with 1/4 teaspoon freshly milled black pepper. Crush together in a mortar and pestle, mini-food processor, or spice grinder.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 160 (48%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 40.7mg||13 %|
|Sodium 522.8mg||18 %|
|Potassium 169.1mg||4 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 35.6g|
|Protein 5.9g||8 %|
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Calories per serving: 334
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