Categories: Poultry 
      Yield: 1 servings 
  
      1 lg Onion, chopped                    1/2 ts Salt 
      1 c  Butter or margarine-2 sticks      1/4 ts Pepper 
      1 c  Celery, finely chopped          1 1/4 c  Water 
      2 ts Granulated Chicken Bouillon        12 c  White bread, cubed-24 slices 
      1 ts Poultry seasoning                 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.