3 loaves white bread - dry in 200 degree oven - and cut into 1-inch chunks
2 cups chopped onion
2 cups chopped celery
1 cup butter
1 tsp. salt
1 tsp. pepper
1 tsp. thyme
1 tsp. sage
2 Tbls. parsley flakes

Sauté onion, celery, and butter until soft. Add salt, pepper, thyme, and sage. 
In large roaster, pour mixture over bread pieces and toss to coat. 
Sprinkle with parsley. 
Refrigerate. Best if left to sit for 1 or 2 days. 
Stir Occasionally.

When ready to serve, heat and serve with gravy