1950s Bread Stuffing

Directions

1. 1
   Melt butter in deep kettle.
2. 2
   Add minced onion and simmer on low until glossy.
3. 3
   Meanwhile, combine the rest of the ingredients [making sure the parsley has been well soaked and then dried in paper towels or a salad spinner].
4. 4
   Add to the onion and heat through without burning, stirring often with a wooden spoon.
5. 5
   Stuffs a 10-12 lb turkey.
6. 6
   You can also just make this as a side dish and pour some chicken or vegetable bouillon broth over it when it's NOT the holidays.