Yield: stuffs a 10-12 lb bird.  (1/3 of this does a 5 lb chicken)

Saute until onions done

• 1/2 c margarine
• 1 c finely chopped onion
• 3 c finely chopped celery (9-10 ribs)

Meanwhile mix together in a BIG bowl

• ¾ c finely chopped parsley
• 1 + ½ tsp salt
• 1 tblsp poultry seasoning (or ½ tsp each of marjoram, rosemary, sage, savory, thyme)
• 1 tsp paprika
• ½ tsp pepper
• 1 egg, slightly beaten
• 12 c bread cubes (a 3 cup loaf of white bread)

Add the onions, etc, mix and stuff bird immediately.  Cook right away. If you have to hold the stuffing, don’t use an egg.

Hint: Because it has an egg and hot stuff in it, it can’t wait around at all. Make, stuff and cook bird.  While Mom would start from scratch the day she cooked the bird, I don’t.  This is ALOT of chopping.  I do all the prep the night before, bowl A containing the veg, bowl B containing the spices, parsley and cut up bread cubes.  This cuts down the making/stuffing timing to about 30 minutes on the big day. Add the onions, etc, mix and stuff bird immediately. Cook right away. If you have to hold the stuffing, don’t use an egg.

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