1 c. butter
1/2 c. minced onion
1 c. diced celery
4 qts. bread cubes (1 loaf) (2 to 4 day-old bread)
1 tbsp. salt
1 tsp. poultry seasoning
1 1/2 to 2 c. stock, milk or water

Cook onion and celery in butter over low heat, until onion is soft, but not browned.

Meanwhile, blend seasonings with bread cubes. Add onion, celery and butter. Blend. Pour the stock gradually over surface, stirring lightly. Bake in greased baking dish in moderate oven (325 degrees F.) 1 hour. Or may be stuffed in body cavity of a 14 to 18 pound ready to cook turkey.