Ingredients

1 large onion, diced
2 sprigs chopped fresh parsley, or 2 tablespoons dehydrated
1 1/2 teaspoons poultry seasoning
2 teaspoons chicken bouillon granules
1 10 1/2-ounce can condensed chicken broth
1/4 teaspoon pepper, or to taste
3/4 of a stick of cold butter or margarine (or 3/8 cup)
1 batch Jiffy corn bread mix, made according to package directions, cooled and coarsely crumbled (use the 8 1/2-ounce package)
1/2 loaf of bread, cut into 1 1/2-inch cubes
1 cup chopped celery
1 large carrot, grated
5 ounces canned, sliced water chestnuts, drained and broken in halves or thirds

Directions

In covered pan, cook onion, parsley, poultry seasoning, bouillon granules and pepper in undiluted chicken broth. There should be just enough broth to not quite cover onion (you may add a little water if necessary). Simmer until onion is tender — about 15 minutes. Remove from heat and remove lid. Add cold butter. Allow it to melt in hot seasoned broth. Stir.

In a very large bowl, gently combine all other ingredients. Pour broth mixture over all, tossing gently but well. Allow mixture to cool before stuffing bird, or bake in a greased casserole dish along with the turkey or chicken for about the last 40 minutes before the bird is done.

This recipe will stuff a 12- to 15-pound bird. You can triple or quadruple the recipe and freeze extra in a zipper-style plastic bag for later use.