1 whole Tuzzi Italian bread
1 stick butter (1/2 c.)
1 med. onion
1 stick celery
1 egg
Milk to moisten
Salt & pepper

Cut bottom crust off the bread and discard. Cube remaining bread. Let it set out to dry a little. Saute onions and celery in the butter until transparent. Pour over bread cubes. Mix egg with small amount of milk and pour over the bread mixture. Salt and pepper to taste. If necessary, add small amount of milk to stuffing, so that it will adhere without being sticky. (You can add fresh parsley.) (This is the stuffing for turkey, chicken, pork chops, veal pocket, and anything else you want to stuff.)

Turkey: 10 pound roast for 4 hours at 350 degrees. Chicken: 5 to 6 pound roast for 2 1/2 hours at 350 degrees. Pork Chops: 8 chops with pockets 2 1/2 hours at 350 degrees. Veal Pocket: 4 pounds for 3 hours at 350 degrees.

(All of these should be covered with aluminum foil as well as lid for roaster. You can uncover to brown before serving.) Yields 8 servings.