1 medium yellow onion, diced fine
3 celery stalks, diced fine
2-3 tbsp. unsalted butter
4 cups dried bread cubes
1/4 cup minced parsley
1 1/2 tbsp. poultry seasoning
Sea salt to taste
1 1/2 to 2 cups good quality chicken stock (MAJOR is a good choice)

1. Place the onion and celery in a fry pan, add the butter and sauté until soft. Transfer the onion/celery mixture to a large bowl, add the bread cubes, parsley and poultry seasoning. Mix well to distribute the seasonings evenly.
2. Pour 1 1/2 cups of the chicken stock over the bread mixture. Mix together, the stuffing should be moist enough to hold together, but not soggy. If you need more stock add just a little at a time. Taste for seasoning and adjust to suit your taste.
3. Stuff your bird and prepare to enjoy.