• 8 cups bread crumbs or cubes
• 1/2 cup butter
• 1 cup chopped onion
• 1 cup diced celery with leaves
• 1/2 tsp Tabasco sauce
• 1/2 tsp poultry seasoning
• 2 tbsp chopped parsley
• 1 1/4 cups chicken bouillon
• 1/2 tsp salt

1. Melt butter. Add onion, celery, Tabasco, poultry seasoning and salt.
2. Cook until onion is tender but not brown. Combine with bread crumbs and parsley.
3. Add bouillon, toss lightly with a fork until well mixed.

This Bread Stuffing Recipes yields enough bread stuffing to stuff one 12-pound turkey or two 6-pound turkeys, using 3/4 cup stuffing per pound dressed weight. Always stuff poultry just before baking.

To Bake Stuffing Seperate from poultry
If desired, stuffing may be baked separately to serve with chicken, veal or beef. Place stuffing in foil: seal edges tightly. Bake in a moderate oven (350-375 ° F) for 35 minutes, or in a slow oven (325 ° F) for 45 minutes.