Saute 1 cup chopped onion and 1 cup chopped celery in 1/2 cup butter. When the vegetables are tender, combine them with 2 quarts soft bread crumbs (cut slice of bread into 1/2-inch cubes), 1 teaspoon salt, 1/2 teaspoon sage, 1/2 teaspoon poultry seasoning, and 1/4 teaspoon pepper. Pour this mixture into a large casserole. Top with 3 cups cooked turkey.

Melt 3 tablespoons butter in a saucepan. Blend in 3 tablespoons flour and cook and stir over medium heat until mixture boils. Beat 2 eggs; stir some hot broth into the eggs. Pour the egg mixture into the gravy mixture; add 2 tablespoons parsley (chopped) and pour this hot mixture over turkey in the casserole.

Cover casserole and bake for 30 minutes at 350 degrees. Remove the cover and let it bake an additional 15 minutes before serving. Serves 8.