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Dry out bread. Usually, we do this by putting bread out on drying racks around the kitchen a day before we make it. Otherwise, you can do it in the oven or the toaster.
Melt butter in a deep pot on medium low heat. Add onions and celery until tender. Remove and let cool.
Stir and fold in poultry seasoning, salt, then bread crumbs. Add eggs and parsley and sporadically stir. Add water or broth if it's too dry.
Put in the bird or in bread dishes to go into the oven separately.
Serve it in a Weeknight Serving Bowl. Goes well with the French Serving Set and Recycled Moroccan Glassware Set.