BREAD STUFFING<>2 LARGE ONIONS<>1/2 CUP BUTTER<>3 QUARTS SOFT BREAD CRUST<>1/2 CUP WATER with GIBLET BROTH<>1 CUP SLICED FRESH CELERY<>2 TEASPOON SALT<>1/8 TEASPOON PEPPER<>1 TABLESPOON POULTRY SEASONING<><>NOW CHOP ONIONS FINE<>COOK IN BUTTER UNTIL SOFT but not BROWN.<>ADD REMAINING INGREDIENTS, (MIX THOROUGHLY.)<>MAKES ENOUGH TO STUFF A 12 to 16 lb. TURKEY<><>AFTER THE MEAL IS SERVED REMOVE any remaining (STUFFING FROM CAVITY ) and REFRIGERATE SEPARATELY.!!!!!!!!! NOTHING BETTER THAN (HOMEMADE STUFFING)!!!!!!!!!!!!!
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