Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned. Add to bread cubes in large bowl. Add salt, pepper, sage and parsley and toss until well mixed. Add turkey stock and blend well. Use to stuff 12- to 14-lb. turkey. Bake leftover stuffing in lightly greased casserole at 325 degrees 45 minutes to 1 hour or until heated through. Makes 12 servings. Each serving contains about: 181 calories; 635 mg sodium; 22 grams cholesterol; 9 grams fat; 20 grams carbohydrates; 4 grams protein; .3 gram fiber; 46% calories from fat. side 06