Stuffing Recipe from the Good Housekeeping Cookbook.

1 1/8c. butter 1 c. chopped onions 4 1/2 qt. stale bread, cubed, lightly packed 1/2 c. diced celery 1 tsp. sage rosemary 1/3 c. chopped parsely 1/2 tsp thyme 1/2 tsp marjoram salt pepper Melt butter in pan that will fit everything.  Saute onions.  Add rest of ingredients.  Heat without browning, stirring frequently.  You can then stuff the bird or, a safer alternative is to put it in a casserole, baste with some stock as needed and bake at 350 for 25-30, or until done.

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