1 qt. finely chopped celery
1 c. finely chopped onion
1 c. butter
4 qt. bread cubes, firmly packed (2 day old bread)
1 tbsp. salt
3/4 tsp. pepper
2 tsp. poultry seasoning
1 1/2 to 2 c. broth or water

Saute celery and onion in butter, over low heat, until onion is tender but not browned. Blend bread cubes and seasonings. Add celery, onion, and butter; toss lightly until mixed. Pour the broth or water over the bread mixture gradually, while tossing lightly to combine evenly. Add more seasonings, if desired. Makes enough to stuff neck and body cavities of a 14-18 pound ready-to-cook turkey.