|Finely diced celery||4 Cup (64 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Butter margarine/Margarine / fat / salad oil||3⁄4 Cup (12 tbs)|
|Stale bread crumbs||4 Quart|
|Poultry seasoning||5 Teaspoon|
Simmer celery in the boiling water, covered, for 15-20 min., or until tender.
Drain, reserving 1 c of the liquor.
Cook the onion in the butter over low heat until tender, but not brown.
Mix crumbs and seasonings together.
Add celery, 1 c celery liquor, butter, and onion, and mix thoroughly with a fork.
Use to fill body cavity and crop of turkey, chicken, duck or capon.
Stuffs a bird weighing about 10 lbs minus head, feet, and organs.