1 lb. country sausage
1 medium chopped onion
3/4 cup chopped celery
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil
1/2 teaspoon oregano
10 cups dry bread cubes
2 tablespoons minced, fresh or dried parsley
Chicken broth or bouillon

Cook sausage in skillet, breaking up with a fork as it cooks, until all pink color is gone. Pour off and discard all but 1/2 cup of accumulated liquid. Add celery and onion to sausage in skillet. Cook onion, stir in salt and pepper, basil and oregano. Place bread cubes in large bowl. Add sausage mixture, parsley and enough chicken broth to moisten. Mix together gently. Will stuff a 12-14 pound turkey. Bake excess in ungreased casserole at 350 for 30 minutes.