Cut sausage in thick slices. Brown 5 minutes on each side in a medium-size frying pan, then break in small chunks. Cook 1 minute longer or until mo pink remains. Remove with a slotted spoon and combine with stuffing mix in a large bowl.
2.
Stir onions and celery into drippings in pan; saute until soft. Stir in water; heat to boiling. Pour over sausage mixture; add parsley; toss lightly until evenly moist.
