20 oz. pkg. bakery dressing bread or 1 1/2 loaves fresh bread
3/4 chopped onion
1 1/2 c. chopped celery with leaves
1/2 lb. butter
6 lg. eggs
1 1/2 c. chicken or turkey broth
1 1/2 c. water
1 1/2 tsp. salt
1/2 tsp. garlic powder
1 1/2 tsp. sage
3 tsp. poultry seasoning
Optional: 2/3 c. chopped pecans or 8 oz. oysters (use canned broth if necessary)

If using fresh bread, cut into cubes and dry in 275 degree oven until nearly toasted; remove and continue drying on paper towels for at least one hour. Saute onions and celery in butter; add to dry ingredients in a large mixing bowl and mix well; add eggs and liquid; mix lightly. Lift gently into 11"x7"x2" baking pan; do NOT pack down. Chill an hour or so. Cover with foil and bake at 325 degrees about 1 1/4 hours; remove foil and increase oven temperature to 350 degrees; brown to taste, 15 to 20 minutes. Serves 8 to 10.

(This goes well with beef or meat loaf and super with chicken, turkey or pork. May be made ahead and stored in the refrigerator up to 2 to 3 days.)

Alternate Method: Use large casserole with lid in place of baking dish and foil. This allows better control of moisture and browning. Easier storage of leftovers too, if there are any.