Herb Stuffing



1 large onion, chopped

1 cup butter or margarine

1 cup finely chopped celery

2 tsp granulated chicken bouillon

1 1/4 cups water

1 tsp poultry seasoning

1/2 tsp salt

1/4 tsp seasoned pepper

12 cups cubed white bread – 24 slices

3/4 cup chopped parsley



  1. Saute onion in butter or margarine until soft in a medium sized frying pan. Stir in celery, chicken broth, poultry seasoning, salt, pepper, and water. Heat to boiling.
  2. Pour over bread and parsley in large bowl – toss lightly until evenly moist.

–Recipe by Alice D.



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