Slice bread into one inch cubes and place on a baking sheet.
Bake at 300 degrees for 10-15 minutes, stirring a couple of times.
In a large skillet cool celery, onion and carrot in butter over medium heat, for 7-10 minutes, or until tender.
Stirring occasionally.
Remove from heat, stir in poultry seasoning, pepper and parsley, if using.
In a large bowl combine celery mixture with dried bread.
Pour the broth over the mixture. Add enough to moisten the bread and gently stir to combine.
Place in a 2-qt casserole and bake covered for 30-45 minutes.
I uncover the casserole dish the last 5-10 minutes of baking.