Preheat oven to 350° F.

Prepare 9x13 baking dish with margarine.

Tear apart 2 loaves of bread.

Add 1 tsp salt, 1/2 tsp pepper, 1 Tbsp sage, eggs, parsley, celery, and 3/4 cup melted butter. Combine.

Spread stuffing mixture into prepared baking dish.

Cover with foil and cook for 20 minutes. Remove foil and cook for additional 40 minutes or until internal temperature reaches 165°.

Prepare Gravy: Add cooked carrots, peas with liquid, and milk to medium size pot. Bring to a simmer.

Add 1/2 stick butter, 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp paprika, bring to simmer.

Stir together 2 Tbsp cornstarch mixed with 4 Tbsp milk. Add cornstarch mixture to peas and carrots mixture to thicken into a gravy. Add additional to get desired consistency.

Serve stuffing with a ladle of peas and carrots gravy on top. You may use the gravy on mashed potatoes and turkey too.