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Heat the oven to 325°F, cut your bread into even-sized cubes (½ inch), and toast them in the oven for 15–20 minutes, or until lightly browned.
Preheat oven to 350 degrees. Saute onions, celery, parsley, poultry seasoning, and butter in a medium saucepan until translucent.
In a large bowl, add the bread, then pour in the onion and celery mixture.
Slowly add in the broth and gently mix.
IMPORTANT: If the stuffing is too stiff add more broth. Add the broth in slowly, you do not want the stuffing to have a mushy soupy consistency. Be careful with your bread-to-broth: Too much stock and your dish will be mushy; too little, and your dish will be dry and bland.
Add to a 3 quart casserole dish.
Cover with foil.
Bake 30 minutes, removing the foil the last ten minutes to brown the top.
For a more crunchy stuffing bake uncovered.