Heat 1 c. plus 2 tblsp. butter or regular margarine in deep kettle; sauté ¾ c. minced onions until soft and tender, but do not brown. Combine with 4 qts. day-old bread crumbs, ¼ c. diced celery, 1½ tsp. poultry seasoning, ½ c. snipped parsley (optional), ¼ tsp. pepper and 2¼ tsp. salt. Heat well without browning, stirring frequently. Makes enough to stuff neck and body cavity of 10 lb. ready-to-cook turkey.