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. 

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