2 loaves (1 lb., 8 ozs. each) 1/2 cup margarine 3 cups each chopped onions and celery 3 tablespoons poultry seasoning 1-1/2 teaspoons salt 1 teaspoon pepper 1 cup chopped parsley 1-1/2 to 2 cups chicken broth, or to taste Heat oven to 350°F. Have ready 2 jelly-roll pans or a large roasting pan. Tear or cut bread in bite-size pieces (youll have about 24 cups) and spread in pans. Bake 18 minutes or until dry and lightly toasted, rearranging jelly-roll pans once and stirring occasionally. Transfer to a very large bowl or pot. 3. Melt margarine in a large deep skillet. Add onions and celery and cook over medium-high heat 7 minutes until crisp-tender, stirring once or twice. Stir in poultry seasoning, salt and pepper. Cook 1 minute longer. Add mixture to bread along with parsley and stir to mix well. Add chicken broth gradually, tossing stuffing until as moist as desired. Stuff neck and body cavities of turkey or spoon stuffing into a well-greased baking dish. Makes: 18 cups, enough to stuff an 18 to 20 lb. bird. Nutritional Value Per 1/2 cup serving: 134 cal, 4 g pro, 21 g carb, 4 g fat, 1 mg chol with butter, 0 mg chol with margarine, 371 mg sod. Exchanges: 1-1/4 starch/bread, 3/4 fat side 20