3 qts. coarse day old bread crumbs
1 c. butter
2 c. sliced celery
1 c. sliced fresh mushrooms
1 c. coarsely chopped onion
2 tsp. thyme, crumbled
1/2 tsp. sage
1 tsp. salt
1/4 tsp. pepper
1/2 c. giblet broth
1 c. coarsely chopped walnuts
1/4 c. chopped parsley

OR 1 chicken bouillon cube dissolved in 1/2 cup hot water.

Turn crumbs into large baking pan and toast lightly in 350 degree oven for about 20 minutes, stirring once or twice. Melt butter in large skillet; add celery, mushrooms and onions. Saute lightly, stirring frequently. Stir in herbs, salt, pepper and broth. Pour over bread crumbs, tossing to moisten evenly. Stir in walnuts and parsley. Stuff into body cavity of turkey, or turn into baking dish and cover. To bake separately, bake for about 30 minutes at 350 degrees. Uncover; bake 10 to 15 minutes longer until top is lightly toasted. Makes about 2 1/2 quarts stuffing, enough for 12 pound turkey.