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(15 To 18 Pounds)
1/2 lb. butter
2 c. onions, chopped fine
2 c. celery, chopped fine
1 lb. bread (white), torn in
small pieces
1 Tbsp. sage or poultry
1 Tbsp. salt
1/2 c. parsley, chopped fine
3 eggs, beaten
small amount of milk

Saute onion and celery in 1/4 pound of butter. Dampen
the bread pieces with the milk only slightly. Add the celery
and onion to the dampened bread. Gently stir in the beaten
eggs, which have been blended with the salt and seasonings.
Melt the remaining butter and gently stir into the mixture.
Chopped parsley, if used, may be added at this time. Stuff
dressing into turkey, making sure (very important) it is packed
Note: One-half tablespoon marjoram and 1/2 tablespoon
thyme can be used instead of sage or poultry seasoning.

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