1¼ cupsturkey stockor chicken broth; hot, plus ½ cup more if baking all of stuffing outside of turkey
In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking.
Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes.
Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1¼ cups hot stock.
If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish as directed in recipe.
If baking entire recipe as side dish: Preheat oven to 350°F and butter 3-quart casserole or 9x13-inch baking dish.
Transfer stuffing to dish and drizzle with ½ cup hot stock.
Cover with aluminum foil and bake until heated through, about 30 minutes.
Uncover and bake until top is slightly crisp and golden, about 10 minutes longer.
November 26, 2009 — Thanksgiving I left the onions out of this when I made it because one of the guests couldn’t eat them. It was delicious and well-received: traditional. I added a little extra chicken broth and melted butter (one cup total) for needed moisture, and made a double batch. Recipe from Epicurious.com.