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Old Fashioned Bread Stuffing

    1 cup chopped celery
    1 medium onion, chopped
    1/2 cup butter
    1 teaspooon ground sage
    salt and pepper, to taste
    8 cups day old bread cubes
    1/2 to 3/4 cup chicken broth

  In a skillet, melt butter and cook celery and onion until tender but
 not brown; remove from heat. Place dry bread cubes in a large mixing
 bowl; add onion mixture. Stir in sage, pepper, and salt. Drizzle with
 enough broth to moisten, tossing lightly.