2 cup diced celery
1 ½ cup diced onion
½ cup butter
1 ¾ cup hot water
1 tbsp instant chicken bouillon
12 cups dry bread cubes
3 cups coarsely chopped apples, peeled and cored
1 cup toasted slivered almonds
1 tbsp chopped fresh parsley
2 tbsp poultry seasoning
In a large skillet cook the celery and onion in butter until tender. Add the water and bouillon. Cook until the bouillon dissolves.
In a large bowl combine the remaining ingredients and the bouillon mixture. Mix well. Stuff the turkey.
Stuffing may be baked in a greased baking dish at 350° for 35 minutes.