Melt butter in large sauce pan over medium heat. Add the yellow onion and celery and cook, stirring from time to time, until the onion begins to soften. Add the green onions and parsley and continue cooking until the onions and celery are soft.

Place the bread cubes in a large mixing bowl and scrape the sautéed vegetables over the top. Add dried herbs and salt and pepper, and add 2 cups of broth. Mix thoroughly, adding more broth as necessary to achieve a very moist but not soupy consistency.
Taste for seasoning—I tend to like a little more sage and thyme.

Use mixture to stuff turkey, or turn into a buttered 10x13-inch baking dish and bake until heated through and beginning to brown on top.

Note: Use this recipe as a starting point for something fancier. Add mushrooms or andouille sausage to the vegetable sauté, stir in a pint or two of oysters, use some of the turkey left over from making turkey stock to add texture.