2 lg. onions, finely chopped
1-2 bunches celery, finely chopped
8 chicken bouillon cubes
3 (14 oz.) cans chicken broth, heated
2 c. butter, melted, divided
20 slices white bread, made into crumbs & toasted
2 (8 oz.) pkg. prepared cornbread stuffing mix
4 c. cornflakes
8 eggs, beaten
1 c. applesauce

Cook onions and celery in water until tender; drain well and set aside. Dissolve bouillon cubes in chicken broth and add 1 1/2 cups butter. Stir in onions and celery and all remaining ingredients, except 1/2 cup butter; mix well.

Stuff a large turkey with a portion of dressing and bake the remaining, or turn all into 2 well greased 13 x 9 inch glass baking dishes and top with remaining melted butter. Bake for about 35 minutes or until browned and bubbly. Yield 16 servings. "Nanny said the cornflakes keep the dressing from packing and the applesauce keeps it moist."