1 lb. fresh mushrooms, sliced
2 c. celery, sliced
1 1/2 c. onion, chopped
1/2 c. butter
1/2 to 3/4 c. water
5 chicken flavor bouillon cubes
12 c. bread crumbs
1 (8 oz.) can water chestnuts, drained & sliced
1 tbsp. parsley, chopped
2 tsp. poultry seasoning
1/2 tsp. sage
1/4 tsp. pepper

In skillet, cook mushrooms, celery and onion in butter until tender. Add water and bouillon cubes; cook until bouillon dissolves. In large bowl, combine remaining ingredients; stir in bouillon mixture.

Stuff turkey before roasting. Place remaining stuffing in greased baking dish; bake at 350 for 30 minutes. Refrigerate leftovers.