1 loaf (1 pound) white bread, day old, trimmed and cubed
½ cup chopped flat leaf parsley
½ cup chopped pecans
1 Tablespoon grated lemon peel
1 teaspoon salt
1 teaspoon ground sage
½ teaspoon celery salt
¼ teaspoon pepper
Instructions
Heat butter in large skillet until hot. Cook and stir onions in butter for 5 minutes; mix in mushrooms and celery. Cook and stir 5 minutes. Mix in remaining ingredients. Note: I thought the stuffing needed more moisture so I added stock (chicken or turkey) until it was of a consistency I liked.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-november-1974/