1 cup chopped celery

1 cup chopped sweet, or Vidalia onion

2 medium sized loaves white or Italian bread

½ cup chopped Italian parsley

½ cup butter

2 cups chicken stock

2 Tablespoons dried sage

Salt and pepper to taste

Tear the bread into bite sized pieces, set aside. In a medium sauté pan on medium heat, place the butter, then the celery and onions. Sauté the vegetables for two minutes, until they become soft. Place the celery and onion mixture over the bread cubes. De-glaze your pan with the chicken stock, then place this liquid over the bread and mix thoroughly. As you are mixing, add the chopped Italian parsley and then season with the sage, salt and pepper. Place the stuffing in a greased 9 X 13 pan, and bake for 25 minutes at 350 degrees.