1 c. butter
2 cans (4 oz.) mushroom stems & pieces
1/2 c. finely chopped onion
1 lg. loaf soft white bread, tear in small chunks
1 c. finely diced celery
1/4 c. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. poultry seasoning

Melt butter in a deep kettle. Drain canned mushrooms, reserving the liquid. Add drained mushrooms, chopped onion, chopped celery, and chopped parsley to the melted butter and cook until vegetables are soft, but not browned. Remove from heat and stir in the torn bread, the seasonings, and the reserved mushroom liquid. Stuff turkey lightly.

May be wrapped in a double foil packet. If so add about 1/4 cup of chicken stock or bouillon, wrap tightly in double foil and bake at 350 degrees for 1 hour (1 1/2 hours for double recipe)