Pennsylvania Dutch Bread Stuffing

6 cup soft bread crumbs
1 egg
1 cup milk
1 small onion, minced
1/4 cup celery, cut fine
2 tablespoon margarine or butter
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon saffron (optional)
2 tablespoon minced parsley

Add beaten egg and milk to bread crumbs. Sauté the onion and celery in the melted butter until brown. Add saffron to onion and celery mix, then add to the bread also the minced parsley. Mix well. Stuff fowl (enough for 5 pound fowl) or put into greased casserole and bake for 1 hour at 350 degrees F.