5 apples, pared, cored and chopped
1/2 c. butter
3 celery stalks, diced
2 onions, diced

Combine above ingredients (except apples) and cook over medium heat in Dutch oven until tender. Add apples and cook 5 minutes longer.

1 c. water
2 tbsp. parsley, finely chopped
1 1/2 tsp. poultry seasoning
1 1/4 tsp. salt
1/2 tsp. pepper

Remove Dutch oven from heat and stir in remaining ingredients until well mixed. Spoon stuffing into 9 x 13 inch baking dish. Cover with foil and bake 45 minutes or until heated through at 325 degrees.

Can also be used as a stuffing for veal or pork roast.

Makes 12 cups.