1 loaf sliced white bread
3 tbsp. Saffola oil
1 lg. onion
5 stalks celery
Salt and pepper
Thyme to taste

Cut bread into cubes. Place on cookie sheet or other large pan. Toast in oven until cubes are slightly brown and crisp. Chop onion and celery in food processor. Cook in Saffola oil in frying pan until the onion becomes clear.

Place bread cubes in large bowl. Pour just enough boiling water over toasted cubes to let steam moisten the bread. DO NOT SOAK! (1/4 cup Madeira or Sherry may be added to the water.)

Add partially cooked onions and celery. Then add salt, pepper, and thyme to taste. Toss lightly until ingredients are thoroughly mixed. If sage does not upset your digestion, include this seasoning to taste.