• 1/2 cup butter or margarine 
• 1/3 cup minced onion 
• 9 cups day old bread crumbs (lightly packed) 
• 2 tablespoons chopped celery 
• 1/4 cup snipped parsley 
• 3/4 teaspoon poultry seasoning 
• 3/4 teaspoon salt 
• 1/8 teaspoon pepper 
• 1/4 teaspoon monosodium glutamate 

Sauté onion in butter until tender in a large skillet or kettle. Combine remaining ingredients and add to onion. Heat well without browning, stirring frequently. 

Yield: 5 to 6 cups. Enough for neck and body cavity of a 10 to 12 pound turkey. 

Submitted by: Dorothy (my mom)