3 qts. coarse dry old bread crumbs
1 c. butter
2 c. sliced celery
1 c. sliced fresh mushrooms
1 c. coarsely chopped onion
2 tsp. thyme
1/2 tsp. sage
1 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube in 1/2 c. hot water
1 c. coarsely chopped walnuts
1/4 c. chopped parsley

Turn crumbs into large baking pan and toast lightly in oven at 350 degrees for 20 minutes, stirring once or twice. Melt butter in large skillet; add celery, mushrooms and onion. Saute, stir frequently. Stir in herbs, salt, pepper and broth. Pour over bread crumbs, tossing to moisten evenly.

Stir in walnuts and parsley. Stuff 12 pound turkey. To bake separately bake 30 minutes at 350 degrees. Uncover, bake 10-15 minutes longer or until top is slightly toasted. Makes 2 1/2 quarts stuffing.