1 c. butter
2 c. diced celery
1 1/2 c. chopped onions
1/4 c. minced parsley
2 1/4 tsp. salttsp. poultry seasoning
1/2 tsp. pepper
18 c. white bread cubes
3 eggs, slightly beaten

In 8-quart Dutch oven over medium heat, in hot butter, cook celery and onions until tender, about 10 minutes.

Add parsley, salt, poultry seasoning and pepper. Stir well until thoroughly mixed. Stir in bread cubes and eggs; mix together well.