3/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
3 tablespoons parsley, chopped
3 tablespoons butter or margarine
1 quart bread cubes, soft
1/2 teaspoon savory*
1/2 teaspoon salt
1/8 teaspoon pepper
Vegetable cooking spray

*An herb closely related to the mint family. Savory has an aroma and flavor reminiscent of a cross between thyme and mint.

Cook celery, onion and parsley in butter or margarine until tender. Mix lightly with remaining ingredients. Lightly spray a 2 quart casserole dish with vegetable cooking spray. Spoon stuffing in the prepared casserole dish, cover and bake during last hour of roasting a turkey.

Note:   Allow about 3/4 cup of stuffing per pound of ready-to-cook turkey. For more moist stuffing when baked separately and not stuffed in the turkey, add 1 tablespoon of chicken or turkey broth per cup of uncooked stuffing.

Variations

Oyster Stuffing:
Reduce celery to 1/2 cup and parsley to 1 tablespoon. Add 12 fluid ounces of oysters, heated for 3 minutes in their own liquid and drained.

Cornbread Stuffing:
Omit bread cubes and savory. Add 1 quart of cornbread crumbs and 1/2 teaspoon of thyme.

Fruit Stuffing:
Omit parsley and savory. Reduce bread cubes to 3 cups. Add 1-1/2 cups of chopped tart apple and 1/2 cup of cooked, pitted, chopped prunes.