Stuffing without the turkey!

5 cups dry bread crumbs (I make my own by drying out stale bread in a 300 degree oven until it’s brown)
1 small onion, chopped
1 tbsp. parsley flakes
1 cup chopped celery
¾ tsp. Salt
¼ tsp. pepper
2 tsp. Poultry seasoning (or more)
½ tsp. Sage
Olive oil
1 ¾ cups water (or more)

Saute onions and celery in a couple of tbsp. of margarine.  Mix with breadcrumbs, poultry seasoning, sage, salt and pepper.  Pour water over and toss to dampen evenly.

Place in a casserole or roaster. Add about 2-3 tbsp. olive oil, poured over top. Then lay thin slices of margarine on top, using at least ½ cup.  Pour some water around the outside edge.  Bake in 350 oven about 45 minutes, until hot and crispy on top. You can add a bit more water aound the outside during cooking if it looks too dry.