Turkey Dressing from Gwen Gillis

1 ¾ c ups chopped onion

5 t dried parsley
2 ¾ cups chopped celery

1 cup celery tops
2 ½ cups chopped scallions

1 ½ t sage
salt and pepper

4 loaves French bread
20 pound turkey broth from giblets

Crush bread into fine crumbs. Mix with seasonings. Salt and pepper turkey cavity lightly and fill with stuffing. Bake remaining stuffing in separate dish. Bake turkey in covered roasting pan at 325 for 15 minutes per pound. Simmer neck and giblets in 3 quarts of water until tender. Use ½ to moisten stuffing and remaining for gravy.