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.