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1 large onion, chopped
1 cup butter
1 cup celery, finely chopped
2 teaspoons granulated chicken bouillon
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cup water
12 cups white bread, cubed approximately 24-slices
3/4 cup parsley


In a large pan sauté chopped onion in butter until soft. Add celery, broth, poultry seasoning, salt, pepper and water and heat to a boil. Place bread and parsley in a large mixing bowl. Pour sautéed ingredients over bread mixture and toss lightly until moisture is evenly distributed. Stuff well cleaned turkey with mixture and bake.

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