1 cup chopped onion

1^1/2 cup chopped celery (with leaves)

1 cup butter

9 cups soft bread cubes

1 tsp salt

1^1/2 dried sage

1 tsp dried thyme

1/2 tsp pepper

Melt butter in 10” skillet

Add onion and celery. Stirring occasionally until onion is tender.

Place cubed bread into large bowl. Pour onion-celery mixture over cubes while stirring gently. Add remaining ingredients.

If not stuffing, place in to crop pot. Add 1/2 cup chicken broth. Cook on low for 3 hours.