4 tablespoons unsalted butter
4 onions, coarsely chopped (about 4 cups)
5 stalks celery, coarsely chopped (about 2 1/2 cups)
Coarse salt and freshly ground pepper
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh sage
2 day-old Italian bread loaves (about 8 ounces each), cut into 1/2-inch cubes (about 12 cups)
2 to 3 cups low sodium Chicken Stock
3/4 cup chopped flat-leaf parsley
In a large saute pan, melt butter over medium heat. Add onions and celery; season with salt and pepper. Add rosemary and sage. Cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.
In a large mixing bowl, combine bread crumbs, and sauteed vegetables. Mix well.
Drizzle 2 cups stock over mixture, tossing to moisten evenly. Use additional stock if necessary. (The mixture should feel quite moist when squeezed.) Season with salt and pepper. Stir in parsley.
Place the stuffing in a buttered 2 1/2- to 3-quart shallow baking dish or in an ovenproof gratin dish.
Preheat oven to 350 degrees. Bake stuffing until heated through and top is browned and crusty, 35 to 45 minutes. Serve hot.
Stuffing can be made to this point up to 2 days ahead; refrigerate, covered.
Bill would always set some stuffing aside for inside the bird and combine it back into the oven baked portion. Flavoring is essential!