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MELT BUTTER IN A LARGE DEEP SKILLET, ADD CHOPPED CELERY, ONIONS TILL SOFT, STIR IN SALT AND POULTRY SEASONING.
IN A LARGE BOWL PUT BREAD CUBES, AND DRY STUFFING , BEAT EGGS WITH MILK AND TOSS INTO BREAD CUBES & STUFFING. ADD COOKED CELERY, ONIONS AND BUTTER, MIX WELL. ADD CHICKEN BROTH AND THOUROUGHLY MIX TOGETHER TILL BREAD IS SOFT, ADDING MORE BROTH IF NECESSARY. TASTE TO MAKE SURE THERE IS ENOUGH SEASONING. DRIZZLE A LITTLE OIL OVER STUFFING AND MIX THROUGH.
PUT STUFFING IN TURKEY FOR THANKSGIVING OR IN A BUTTERED CASSEROLE DISH COVERED IN 350 DEGREE OVEN FOR 40 MINUTES.
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