1 c. chopped celery
1/2 c. chopped onion
1/2 tsp. poultry seasoning
1/4 c. butter
1 can (10 oz.) condensed cream of chicken soup
8 c. dry bread cubes

Cook celery, onion, poultry seasoning in butter until vegetables are tender. Add soup; mix lightly with bread cubes. Makes about 4 cups stuffing or enough for 1 (5 to 6 pound) bird. Stuffing can also be baked in a casserole in a 350 degree oven about 45 minutes or until lightly browned on top. If a moist stuffing is preferred, cover the casserole.

FOR ONION STUFFING:

Use onion soup instead of chicken; omit chopped onion, and increase poultry seasoning to 1 teaspoon.