2 lg. bags cubed bread
1 lb. butter
4-5 c. celery, chopped fine
2 c. onion (2 lg. & 2 med.), chopped fine
1 1/2 c. parsley (about 2 bunches, cut with scissors)
1/2 - 1 c. chicken or turkey broth
4-5 eggs, beaten

Using skillet, brown cubes in butter and season to taste with salt and pepper. Turn often and do not scorch. Remove from heat and mix with celery, onion and parsley.

When ready to stuff turkey or chicken, pour broth and beaten eggs over dressing and mix thoroughly. Stuff bird and roast immediately. Remaining dressing may be put in casserole and baked in oven at 350 degrees for 20 minutes. (Cover to keep from drying out.)