4 tbsp. butter
1 c. (1/4 L) chopped celery
4 tbsp. finely chopped onion
4 tbsp. minced parsley
4 c. (1 L) dry bread crumbs
1/4 tsp. freshly ground pepper
1/4 c. (1/2 dL) chicken broth
Salt to taste

Melt the butter in a skillet. Stir in the celery and onion and cook over low heat for 3 to 4 minutes. Remove from the heat and blend in the parsley, crumbs, pepper, chicken broth and salt. 6 cups.