1 1/2 c. butter
2 c. celery
1 1/2 c. onions
1 can cream of celery soup
1 1/2 cans giblets juice or water
1 tbsp. salt
1 tsp. pepper
1 tsp. sage
1 tsp. poultry seasoning
3 eggs, slightly beaten

Melt butter. Add celery and onions. Saute until soft or golden. Add cream of celery soup, giblet juice or water, salt, pepper, sage, poultry seasoning and eggs. Mix in one 1 1/2 pound loaf of bread, slightly dried and cubed. Bake at 350 degrees for 1 hour.