1 c. butter
2 c. diced celery
1 1/2 c. minced onions
1/4 c. finely chopped parsley
2 1/4 tsp. salt
1 to 2 tsp. poultry seasoning
1 tsp. sage
1/2 tsp. pepper
16 c. day-old 1/2 inch bread cubes, lightly packed
3 eggs, slightly beaten

In large kettle, in hot butter, saute celery and onions until soft but not brown. Add parsley, salt, poultry seasoning, sage, pepper, bread cubes and eggs; mix well. Makes about 8 cups stuffing for a 14 to 16 pound turkey or put into a 9 x 13 inch glass baking dish and bake at 350 degrees for 30 to 45 minutes.