Ingredients

• 1 cup margarine
• 3/4 cup finely minced onion
• 12 cups dried bread (including some cornbread if you have it) broken into small pieces
• 1 1/2 cups chopped celery (include leaves too)
• 1 T. salt
• 1 T. pepper
• 1 T. dried sage
• 2 T. poultry seasoning
• 1 can cream of mushroom soup

Directions

1. Melt butter in large heavy skillet.

2. Add onion & butter until yellow, stirring occasionally.

3. Add celery with onion & mushroom soup. Stir until smooth—you will need to add broth from cooking the giblets or you can purchase a can of chicken broth.

4. When your liquid is bubbly & smooth, pour over bread; toss & stir until all is moistened. It won’t be completely saturated and you don’t want it to be.

5. Stuff the turkey right before you put it in the oven. Do not do it any sooner.

6. Stuff the large cavity & also the neck cavity. (If you have some left over and want to bake it moisten some more and bake it at 350º for 30-35 minutes.

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