1 1/2 c. diced celery
1 c. chopped onion
3/4 c. butter
8 c. day old bread cubes
2/3 c. hot chicken broth or water
2 eggs, slightly beaten
1 tsp. salt
1 tbsp. poultry seasoning
1/8 tsp. black pepper

Saute celery and onion in butter, until tender. Put bread cubes into large bowl, moisten with hot liquid and cover bowl. Add vegetables to bread. Stir in eggs, add seasoning, tossing lightly. May be used for stuffing chicken, turkey or pork chops. May be baked separately in a casserole in oven at 375 degrees for 25 to 30 minutes. Yield: 5 1/2 cups.