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Stuffing, traditional bread

Source of Recipe

I have no idea where I got this, somewhere on the internet
Stuffing, traditional bread

1, 1 pound loaf day old bread
5 chopped sprigs fresh parsley, or 1 tbsp. dried
4 medium stalks chopped celery
1 large chopped onion
3/4 cup butter
1 packet chicken bouillon granules
3/4 cup hot water
2 teaspoons salt
2 teaspoons poultry seasoning
1/4 teaspoon ground black pepper
cooked, chopped meat or giblets, optional)

Preheat the oven to 375. Grease well a casserole dish, if using.
Cut the bread into small cubes. Let dry out or toast. Place into a large container and set aside.
Melt the butter in a frying pan and saute the celery, onion and freshly chopped/dried parsley until soft.
Dissolve the bouillon in the hot water and add to the sauteed vegetables.
Add the salt, poultry seasoning, and pepper to the sauteed vegetables and stir.
Add the seasoned vegetables and meat to the bread crumbs and mix well.
Stuff the bird or place in the casserole dish and bake for 40 - 45 minutes.
Makes 5 - 6 cups of stuffing.