1 lg Onion, chopped
1 c Butter or margarine-2 sticks
1 c Celery, finely chopped
2 ts Granulated Chicken Bouillon
1 ts Poultry seasoning
1/2 ts Salt
1/4 ts Pepper
1 1/4 c Water
12 c White bread, cubed-24 slices
3/4 c Parsley
1. Saut? onion in butter or margarine until soft in a medium-size frying
pan; stir in celery, chicken broth, poultry seasoning, salt, pepper and water; heat to boiling. 2. Pour over bread and parsley in a large bowl; toss lightly until evenly
moist. Makes approximately 10 Cups or enough to stuff a 12-pound bird. Source: Family CIrcle Illustrated Library of Cooking Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.