Stuffing Use for poultry or pork chops. 1 large loaf of white bread, torn into small pieces 4 to 6 ribs celery, cut into small dice 1 large onion, minced 1 pound bacon, diced and cooked to medium well done 1 pound stick margarine, melted Combine first 4 ingredients and season with Lawry's Seasoned salt and black pepper. Pour melted margarine in and mix well. Stuff the bird or chops and, if there is any left over, it can be baked in a pan covered with aluminum foil.