Yield: 14 cups
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2 large onions, diced (2 cups)
2 cups diced celery
2 cloves garlic, finely chopped
6 tablespoons margarine
15 cups cubed day old french bread (2 7 ounce loaves)
1/3 cup chopped parsley
2 teaspoons sage
1 teaspoon poultry seasoning
1/2 teaspoon pepper
3 cups chicken broth

Saute the onions, celery and garlic in 4 tablespoons of the margarine in a skillet for 3 minutes or until the onions soften.

Combine the sauteed vegetables, bread cubes, parsley, sage, poultry seasoning and pepper in a large bowl. Mix well.

Melt remaining 2 tablespoons of margarine in a saucepan.
Add the margarine and chicken broth to the stuffing; toss to mix.

Stuff the turkey and roast ... or spoon into a 13 X 9 X 2 inch baking pan.
Bake, uncovered in 350 degree oven for 35 minutes or until heated through.

Makes enough stuffing for 12-14 pound turkey.

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