Submitted by Elizabeth Schwartz, Seymour, Mo.
Ingredients:
• 2 C butter
• 7 C chopped onion
• 9 C celery
• 35 slices dried bread
• 2 tsp poultry seasoning
• 1 Tbsp nutmeg
• 2 Tbsp salt
• 1/2 tsp pepper
• 4 eggs
Directions:
Fry celery and onions in butter until soft. Soak dry bread in water. Squeeze out the extra water and drip into pieces. Place in a larger roaster. Add spices, eggs and butter mixture; mix until all incorporated. Stuff bird and roast as you normally cook a turkey. Makes enough stuffing for a 20-pound turkey.
