One can use a packaged bread stuffing mix or you can create your own spin on an age old recipe.
8 tablespoons (1 stick) unsalted butter, 2 medium onions, chopped, 3 medium celery ribs, chopped , 1/2 cup chopped celery leaves (from inner celery ribs), 1 pound firm white sandwich bread, cut into 1/2-inch cubes and dried overnight or in the oven, or 10 cups plain bread croutons, 1/4 cup chopped fresh parsley, 2 teaspoons poultry seasoning, preferably homemade, 1 1/2 teaspoons salt , 1/2 teaspoon freshly ground pepper , 1 1/2 to 2 cups turkey or chicken broth, as needed.
1. In a large skillet, melt the butter over medium heat. Add the onions, celery, and celery leaves. Cook, stirring often, until the onions are golden, about 8 minutes. Place the vegetables and butter into a large bowl.
Mix in the bread cubes, parsley, poultry seasoning, salt and pepper. Gradually stir in about 1 1/2 cups of broth, until the stuffing is evenly moistened but not soggy. Use as a stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish.