Walnut Stuffing

1 cup butter
2 cup celery, thinly sliced
1 1/2 cup chopped onions
3 eggs
2 1/4 teaspoon salt
2 teaspoon poultry seasonings
1/2 teaspoon pepper
14 cup white bread crumbs
2 cup chopped walnuts
1/4 cup chopped parsley

In 3 quart Dutch oven or saucepot, over medium heat, melt butter. Cook celery and onions 10 minutes, stirring frequently. Remove from heat. In bowl mix eggs, salt, poultry seasonings and pepper. To celery mixture add bread cubes, egg mixture, walnuts and parsley. Makes about 14 cups stuffing for a 12 to 14 pound bird.