Melt butter in a large skillet. Add onion, celery, salt, thyme, rosemary, sage, pepper and savory. Cook over moderate heat, stirring often until the onion is softened, 4 to 5 minutes. Transfer the vegetables to a large bowl.
Add the bread cubes, parsley, and half cup stock and mix well. Preheat oven to 180ºC . Place stuffing in a buttered 9-by-13-inch baking dish. Drizzle another half cup of stock over the stuffing and cover the dish with aluminum foil. Bake until heated through, 35 to 45 minutes.
For a crusty top, remove the foil halfway through baking time.
Makes 10 cups.