Instructions: (Allow 3/4 cup stuffing for each pound of ready-to-cook chicken or turkey. A 1- to 1 1/4 pound Rock Cornish hen requires about 1 cup stuffing. Allow 1/4 to 1/3 cup stuffing for each rib pork chop and about 1/2 cup per pound of dressed fish.

This recipe makes enough for
a 12-pound turkey.)

Cook and stir onion and celery in Butter Buds (or margarine/butter) in 10-inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. If desired, bake the stuffing mixture separately in a casserole, covered, in a 325 degree F oven for 40 to 45 minutes or in a 375 degree F oven for 20 to 30 minutes.

Stuffing temperatures should reach at least 165 degrees F. To check, insert a meat thermometer through the body cavity into the thickest part of the stuffing and let stand for 5 minutes.

Oyster Stuffing: Decrease bread cubes to 8 cups and add 2 cans (8 ounces each) oysters, drained and chopped, with the remaining ingredients.

Makes 9 cups stuffing.

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