20 slices white bread for 20 lb. turkey or one slice per pound of turkey
1 1/2 c. chopped celery
1 c. diced onions
1/2 lb. butter
1 tsp. parsley
1 tsp. thyme
1 tsp. sweet marjoram
Salt and pepper

Allow bread to become stale the day before making stuffing. It is important for the bread to be very stale.

In large skillet add butter, celery, onions, parsley, thyme, sweet marjoram, salt and pepper. Saute until vegetables are half cooked. Simmer for a few minutes. Grate bread using large side of grater. Add grated bread to the sauteed vegetables, stirring until the bread crumbs absorb all the butter and are well mixed.

Clean inside of turkey very well. Dry inside thoroughly. Spoon in warm bread crumbs into cold dry turkey. Do not pack down too firmly. Stuffing must be fluffy. Any excess stuffing may be put into neck cavity. Proceed to roast turkey in the usually way. Be sure not to get the stuffing wet when basting turkey.