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.