1 lb. bulk pork sausage, crumbled
3/4 c. minced onion
1 1/2 c. chopped celery (stalk & leaves)
butter
8 c. soft bread cubes
1 1/2 tsp. crushed leaf sage
1 tsp. thyme leaves
1/2 tsp. pepper

In large skillet, cook and stir sausage, onion, and celery until meat is brown and onion is tender. Drain off fat; add enough butter to sausage fat to measure 1 cup. Stir butter mixture and about 1/3 of the bread cubes into the meat mixture. Turn into deep bowl. Add remaining ingredients and toss.