4 c. finely diced celery
2 c. boiling water
1/2 c. minced onion
1/2 c. butter
2 tsp. poultry seasoning
1 tsp. sage
1 tsp. pepper
1 tbsp. salt
1 bag stuffing croutons

Simmer celery in water for 15 to 20 minutes. Drain, reserving 1 cup liquid. Cook onion in butter; do not brown. Combine seasonings and croutons. Add celery, 1 cup celery liquid and onion. Mix thoroughly. Stuff body cavity of turkey or chicken. Cook turkey at 25 minutes per pound at 325°F. Stuffing will fill a 10 to 14 pound turkey.