• 3  tablespoons butter or margarine
• ¹/₂ cup diced celery
• ¹/₄ cup minced onion
• 3¹/₄ cups chicken broth (dissolve 4 chicken bouillon cubes in 3¹/₄ cups boiling water)
• 5  cups coarse whole wheat bread crumbs; reserve ¹/₂ cup crumbs for topping
• ¹/₄ cup snipped parsley
• ¹/₂ teaspoon salt
• ¹/₄ teaspoon ground black pepper
• 1  egg, slightly beaten
• 2  tablespoons flour
• 2  eggs, beaten
• ¹/₈ teaspoon ground black pepper
• ¹/₄ teaspoon crushed leaf sage
• ¹/₄ teaspoon celery salt
• Thin slices of cooked turkey roast (see Note)
• 1  tablespoon butter or margarine, melted
• Parsley, snipped

1. Heat 3 tablespoons butter in a large skillet. Mix in celery and onion and cook about 5 minutes. Combine vegetables with 1³/₄ cups chicken broth, 4¹/₂ cups bread crumbs, ¹/₄ cup parsley, salt, ¹/₄ teaspoon pepper, and 1 egg. Mix lightly with a fork. Spoon the mixture over bottom of a shallow 2-quart baking dish; set aside.
2. Mix flour and ¹/₄ cup cool broth in a saucepan until smooth; heat until bubbly. Add remaining broth gradually, stirring constantly. Cook and stir over medium heat until sauce comes to boiling; cook 2 minutes. Remove from heat and gradually add to eggs while beating. Blend in remaining pepper, sage, and celery salt.
3. Arrange the desired amount of turkey over dressing in baking dish. Pour the sauce over all.
4. Toss reserved bread crumbs with melted butter; spoon over top.
5. Bake at 35O ํF 30 to 40 minutes, or until egg mixture is set. Garnish generously with parsley.

Note:
Prepare frozen boneless turkey roast, following package directions.

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