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Saute celery and onion in oleo until tender. Sprinkle bouillon and poultry seasoning over bread. Pour sauteed onions and celery over bread, tossing lightly to mix. Beat eggs and cream together and pour over bread; mix gently. Add milk to completely moisten all bread, but no so much that its soupy. Right before you put it in the roaster pan, line with aluminum foil. (1 take the foil and mold it into the roaster pan and then vring it back out and lay it on the flat cabinet so it's easier to buttter.) Add baking powder and toss lightly until it's mixed in. It's best to bake at 325 for 2 1/2 to 3 hours. but I've ended up turning it up as high 375 towards the end to hurry it along, if you're running behind like me. You are not supposed to move or bump the roaster shile it cooks, and never open the lid as it will fall. So NO PEEKING!
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