5 medium russet potatoes, cut into 1/2 inch cubes
3 carrots, cut into small cubes
2 celery ribs, chopped
1 teaspoon parsley flakes
2 cans chicken broth
Place vegetables in chicken broth and cook until tender. Drain vegetables and save cooking liquid. Set aside.
1 large cooking onion, chopped
1 1/2 sticks butter
1 teaspoon McCormick poultry seasoning
1 large square loaf of bread, 1.4 or 1.6 ounces
Using an electric knife, cut bread into cubes. Allow cubes to become stale by placing in a tray overnight and allowing them to dry.