6 tbsp. butter
1 c. chopped onion
3/4 c. chopped celery
6 c. dry bread cubes
1 1/2 tsp. sage
2 c. cubed, cooked chicken
1 tsp. salt
1/4 tsp. pepper
3 c. chicken broth
1/4 c. butter
1/4 c. flour

Heat oven to 350 degrees. Grease 2 quart casserole. In large skillet, cook onion and celery in 6 tablespoons butter until tender; add bread cubes, sage, salt, pepper and 1/2 cup chicken broth. (Reserve remaining broth for sauce). Toss lightly and set aside. In medium saucepan, melt 1/4 cup butter, stir in flour until well blended. Gradually stir in reserved chicken broth, stirring constantly. Heat until thickened; stir in chicken. In prepared casserole, layer half of stuffing and cover with half of chicken mixture. Repeat. Bake covered at 350 degrees for 30 minutes. Uncover and continue baking for 20 minutes longer or until lightly browned and hot. Makes 6 servings.