1/2 cup finely chopped onion
2 cups finely chopped celery
1 1/2 cups melted Swift’s Brookfield butter (any brand will do)
16 cups dry bread cubes (Pepperidge Farm bread)
2 teaspoons poultry seasoning
4 cups water with 2 bouillon cubes or 4 cups broth from cooked giblets.
Brown the onion and celery in butter in a heavy skillet. Combine with bread cubes and seasonings. Pour on the broth and toss lightly to blend. Bake in 350 degree for 30-45 minutes. Or stuff the poultry and cooked to desired temperature for stuffed poultry.