3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter ( 1/2 stick)
1 (15 oz) can condensed clam chowder
1 (8 oz) pkg herb seasoned stuffing mix
1 (6 1/2) oz can chopped or minced clams, undrained
2 TBS chopped parsley

In large skillet cook celery and onion in butter until tender (celery get soft and onions become translucent). Stir in remaining ingredients toss gently until mixture is moistened. Lightly stuff turkey just before roasting. Place any remaining stuffing in baking dish and bake 30 minutes. Refrigerate leftovers. Makes 6 cups.

Thanksgiving - triple batch