1Melt butter in 10-inch nonstick skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in parsley, sage, marjoram, tarragon and salt.
2Mix bread cubes, carrots, zucchini and mushrooms in large bowl. Add celery mixture; toss. Use to stuff one 10- to 12-pound turkey.