3 loaves white bread
1/2 (14 1/2 oz.) can chicken broth
1 onion, chopped
4 celery stalks, chopped
1 tsp. poultry seasoning
2 eggs
1/2 (12 oz.) can evaporated milk
salt and pepper, to taste
1/2 cup (1 stick) butter, melted

Tear bread into small pieces (seems like a lot but shrinks down a lot) in a large bowl. Add all ingredients excepts chicken broth. Mix well (clean hands are your best utensils) add in small amounts of chicken broth until mix is thick and moist and sticky not soupy. Stuff as much as you can in the turkey, and with the leftover, put in a glass baking dish and bake at 350°F for about an hour covered with foil.

Remove foil and bake another 20 minutes or until golden brown on top.

Submitted by: Jessica Hutton