1/3 cup loosely packed fresh parsley leaves, chopped
Salt and pepper
1 3/4 to 2 1/2 cups chicken broth
Preheat oven to 325°.
Cut bread into 3/4 inch cubes. You should have about 8 cups. Place in 15 x 10 inch jelly roll pan and toast 25 to 30 minute or until golden and dry, stirring bread halfway through toasting. Cool bread in pan on wire rack.
Meanwhile, cut bacon into 1/2 inch pieces. In large skillet on medium, cook bacon, 8 to 10 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to very large bowl.
To bacon drippings in skillet, add onion, celery, and poultry seasoning, and cook on medium high 10 minutes, stirring occasionally. add mushrooms and cook 10 minutes longer or until vegetables are tender and lightly browned, stirring occasionally.
To bowl with bacon, add bread, vegetable mixture, parsley, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Gradually drizzle in chicken broth until cubes are moistened.
Use stuffing to fill cavity of 12 to 16 lbs. turkey or spoon into greased 2 1/2 to 3 quart glass or ceramic baking dish. Cover dish with foil and baked 20 to 25 minutes more or until heated through and lightly browned on top.