1. saute onion in butter or margarine until soft in a medium-size frying pan; stir in celery, chicken broth, poultry seasoning, salt, pepper and water; heat to boiling. 2. Pour over bread and parsley in a large bowl; toss lightly until evenly moist. Makes approximately 10 Cups or enough to stuff a 12-pound bird. Source: Family CIrcle Illustrated Library of Cooking Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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|Serving Size: 1 Serving (805g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 31 (4%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0.5mg||0 %|
|Sodium 4997.9mg||172 %|
|Potassium 2695.5mg||71 %|
|Total Carbohydrate 214.5g||63 %|
|Dietary Fiber 14.7g||59 %|
|Sugars, other 199.8g|
|Protein 13.4g||19 %|
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Calories per serving: 842
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