1. Wash hands with soap and water. Cook celery, onion and parsley in butter over medium heat, for  5 minutes. Add savory and continue cooking until onions are soft and tender.

2. Place bread cubes in a large bowl and pour in vegetables. Add salt, pepper, and broth and mix well. Place in a greased 9x9-inch pan and bake at 350°F for 35 to 45 minutes or stuff lightly into the cavity of an 18 to 20-pound turkey. Cook until stuffing reaches an internal temperature of 165°F on a food thermometer. 

Store leftovers in an airtight container in the refrigerator for up to four days.